Want a simple and healthy spring recipe? Go for anything with carrots. 

Carrots remind me of springtime because as a child my Grandmother would always roast them in the pan with a whole chicken, potatoes, onions and celery.  They would turn out with crispy edges and melt in your mouth.  They took on the flavors of the juicy drippings at the bottom of the pan, too. YUM!

Carrots are a nutrition powerhouse as they are loaded with vitamin A and the carotenoid antioxidant, betacarotene, which is great for eye health, as well as cancer prevention.  Plus, they are jam-packed with a soluble fiber called pectin, which helps keep cholesterol in a healthy range.   Oh, in case you are wondering about the calories and carbs in carrots, they are LOW in both.  A medium carrot has a mere 25 calories and 4 grams of carbs!

Can you eat the green carrot tops?  Yes, you can.  

Carrot greens are loaded with nutrients and impart a unique parsley-like flavor to dishes. You can use carrot greens in pesto, Chimichurri sauce, vegetables broths, tabouli, and veggie burgers.  So don’t discard them as they have many tasty uses.

Today, I am sharing a recipe that I developed for the April Issue of Costco Connection magazine. Although, originally intended to highlight the health benefits of ginger, I am showcasing carrots in this post.  The ginger skin is edible – so no need to peel it.  Just grate away (as shown below)…

What I love about this recipe is that it’s only a few ingredients.

Without further ado, let’s get to it.  Although, this recipe uses baby carrots, feel free to use the larger, garden-variety carrots. Fresh thyme is optional; you can use dried thyme.  It adds a pop of fresh green color to this dish!

Ginger Glazed Carrots 

Serves 4

xoxo,

Vicki