O2 Fitness Food of the Week: Carrots | Mt Pleasant, SC

Updated: SATURDAY, APRIL 16, 2016

MT. PLEASANT, SC – Carrots are an excellent source of vitamin A, we all at some point during childhood have been told to eat carrots for good vision. This veggie is also a very good source of fiber, vitamin C and vitamin B6. In addition, it provides a good amount of folate, vitamin E, vitamin B1 and vitamin B2. Carrots are packed with phytonutrients, and are best known for their beta-carotene content. They are readily available and can be a great addition to a variety of dishes.

Carrots are an excellent source of vitamin A, we all at some point during childhood have been told to eat carrots for good vision. This veggie is also a very good source of fiber, vitamin C and vitamin B6. In addition, it provides a good amount of folate, vitamin E, vitamin B1 and vitamin B2. Carrots are packed with phytonutrients, and are best known for their beta-carotene content. They are readily available and can be a great addition to a variety of dishes.

Apricot Rosemary Roasted Parsnips and Carrots_Recipe.ashx

Roasted Parsnips and Carrots

 Makes 4 servings

Ingredients:

  • 2 pounds parsnips, peeled
  • 1 pound carrots, unpeeled
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1½ teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Preparation:

  • Preheat oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small.
  • Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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