Nutrition Information:

Carrots are a good source of vitamins A, B, and K. They are high in fiber, consisting of mostly starch, fiber, and simple sugars. They come in many different colors, and it is true that they can helpful for maintaining healthy eye sight!

Storage Tips:

Cut stems off of carrots ASAP, and store them in green bags in the fridge for up to three days. The greens will draw the moisture out of the roots, leaving the body of the carrot soft and dry. Store carrots in a container, jar, or sealable bag with water in the fridge. Change the water out every 4-5 days. Carrots will keep fresh for up to 4 weeks.

Uses:

Carrots are an incredibly versatile veggie. They can be eaten raw or cooked, and make a great addition to many meals. Chop or grate them and add to salads, coleslaws, smoothies, and juices. Carrots can also be oven roasted with a variety of seasons and spices, but are often made with something sweet like syrup or brown sugar. They make a good addition in soups and pasta, and even cake! Carrots also are delicious when pickled. Keep scraps when cooking, or blanch and freeze extra carrots, and use to make veggie stock.

Recipe Ideas:

• From bonappetit.com, this simple Easy Roasted Carrots with Thyme recipe.

• Don’t forget to use the greens! Try this Carrot Tops Vegetable Broth recipe from brooklynfarmgirl.com.

• Crunchy and delicious, this Carrot Salad from thepioneerwoman.com makes a perfect side dish.

• This Carrot Soup recipe from cookieandkate.com includes three delicious variations.