Carrots are one of the most consumed vegetables. They add color, flavor, nutrients, and texture to recipes. Carrots are easy to grow and are considered a root vegetable because they grow underground. Most carrots we eat are orange, and they can also be yellow, white, red, and purple. They can be eaten raw or cooked in a variety of ways. Carrots can be cooked in soups, sauces, muffins, casseroles, and salads.
Benefit
- Carrots are a good source of vitamins, minerals, and fiber, and have many health benefits.
- Eating raw carrots promotes healthier teeth.
- Our bodies use carrots to make Vitamin A, which is important for eye health.
Select
- Fresh carrots have smooth skin and a firm, crisp crunch.
- Fresh carrots are brightly colored. Their color fades over time.
- Avoid carrots that have soft spots or feel flimsy or wilted.
Store
- Keep carrots from the grocery store in plastic bags in the vegetable drawer of your refrigerator.
- Carrots need moisture, so cut or leave an opening in the plastic bag.
- Wrap carrots from the garden in a paper towel and place them in a plastic container or bag.
Prepare
- Rinse carrots thoroughly under running water and scrub with a vegetable brush to remove dirt.
- Peel carrots, if desired, and eat them raw as a snack!
- Carrots are a great ingredient in many recipes fresh or cooked. Have them raw on salads. Try them cooked in casseroles, soups, or stir-fries. Have them baked, roasted, or steamed with a meal.
Fun with food
Children can help:
- Help plant carrot seeds in the garden
- Select carrots at the grocery store
- Rinse and peel carrots
- Prepare carrots for snacks
Sautéed carrots
- 1 pound fresh carrots or 1 pound frozen carrots (crinkle cut or coins)
- 1/2 cup water
- 1/2 tablespoon butter
- 2 teaspoons honey
- Salt and pepper to taste
- Wash your hands well with soap and warm water for at least 20 seconds.
- If using fresh carrots, wash, peel, and cut carrots into coin slices.
- In a large skillet add carrots and water. Bring to a boil, then reduce heat to medium-low and cover for 6 to 8 minutes until carrots are fork tender. Drain carrots and return to skillet.
- Add butter and honey to the skillet with carrots and continue cooking uncovered on medium- low, about 2 minutes. Stir carrots until evenly coated with honey-butter glaze.
- Season with salt and pepper to taste.
- Refrigerate leftovers within 2 hours.
Carrot salad
- 8 ounces pineapple tidbits, in 100% pineapple juice
- 1 10-oz. bag of shredded carrots, about 4 cups
- 1 cup raisins
- 1/3 cup low-fat sour cream
- 1/3 cup low-fat mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Wash your hands well with soap and warm water for at least 20 seconds.
- Drain pineapple tidbits and add to a mixing bowl.
- Add shredded carrots, raisins, sour cream, mayonnaise, vinegar, salt, and pepper to bowl with pineapple and mix ingredients. Cover and chill in refrigerator for at least an hour.
- Refrigerate leftovers within 2 hours.
Click here to find more information on how to store and freeze fruits and vegetables.
Publication 3897 (POD-05-23)
By Kelli Whitten, Mississippi State University Extension Service.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider.
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