To me, carrots are a humble vegetable. However, the Greeks once thought carrots were the secret to great sex. And the vegetable’s amorous reputation followed it to Rome, where the emperor Caligula fed nothing but carrot dishes to the Roman Senate so he could watch them “rut like wild beasts.”
Unfortunately for the Roman Senate, and any of us who want to find foods to boost our libido, carrots’ powers in the bedroom have yet to be proven. On the other hand, the pigment that makes carrots orange—beta carotene—is the same compound the body converts to vitamin A, a vitamin essential for vision, healthy skin and the immune system. Get your fill of vitamin A and give your plate a splash of color with these delicious carrot recipes.
Chili-Roasted Carrots (recipe follows) – Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or pork.
Carrot Salad with Honey-Lemon Dressing – Here we
combine carrots and celery root (also known as celeriac) in a quick
shredded slaw. Try it as a change from an ordinary mixed green
salad.
Carrot Puree with Hazelnut Tapenade – This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.
Hot & Sour Carrots – The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold, spicy flavor. Try them with steamed white fish and brown rice.
Chili-Roasted Carrots
Active time: 15 minutes | Total: 35 minutes
2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal
slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1. Position rack in lower third of oven; preheat to 450ºF.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add
carrots and toss well to coat. Spread out on a rimmed baking sheet.
Roast the carrots, stirring once, until tender and golden, 20 to 25
minutes.
3. Toss the carrots with cilantro and lime juice. Serve
immediately.
Makes 4 servings, about 3/4 cup each.
Per serving: 161 calories; 8 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 23 g carbohydrate; 2 g protein; 7 g fiber; 455 mg
sodium; 750 mg potassium.
Nutrition bonus: Vitamin A (762% daily value), Vitamin C (27% dv),
Potassium (21% dv).
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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