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carrot sticks

3 Fabulous Ways to Enjoy Carrots

By: Carol Harrison, RD.

Canadians are crazy for carrots, and it’s easy to see why – they’re delicious, budget-friendly and versatile. They’re also packed with nutrients, including beta carotene (which our bodies convert to vitamin A) for healthy skin and a strong immune system, fibre for gut health, and potassium for muscle and nerve function. In fact, a half-cup of raw carrots fulfills half of your vitamin A needs for the day. And because carrots are the fourth-largest vegetable crop in Canada, we can enjoy local carrots virtually year-round. 

Crisp, raw carrot sticks with dip are a fast and familiar snack, but if you’re looking for flavourful new ideas, try these: 

  • Winter favourite: sheet-pan dinners. Roasting carrots intensifies their flavour and aroma. Try this steak and roasted veggie sheet-pan dinner. A drizzle of creamy garlic sauce over the steak and veggies makes this meal irresistible, while the easy prep and cleanup makes it a winner!  
  • Summer favourite: Grilled Carrots with Maple Dijon Dressing. This salad is simple to make, yet it’s fancy enough to take to a potluck or serve for a family celebration. Make it a meal by adding your favourite protein. Sliced steak, chicken, chickpeas, lentils or a couple of hard-cooked eggs would all work great.  
  • Year-round favourite: eggs and carrots. Try adding sautéed grated carrots to your next frittata or quiche. It’s a tasty way to include veggies at breakfast, too.  
carrot sticks

Good to know: The choice is yours! Organic carrots and conventionally produced carrots are equally safe and nutritious. Whether a farmer chooses to use an organic pesticide or a synthetic one, both must be reviewed and approved by Health Canada. 

Your Carrot Cheat sheet

You can enjoy carrots raw or cook them in many different ways: 

  • Matchstick carrots add a big burst of colour to your dishes. Buy them pre-cut or prepare them yourself. Enjoy them in pita-pocket sandwiches, tacos, salads, soups, nourish bowls, curries, veggie patties, pasta sauces, and coleslaw.  
  • Baby carrots are great for snacking. Add grape tomatoes, baby cucumbers and snap peas to create a super-easy veggie tray.  
  • Whole carrots are great for soups, stocks, smoothies, empanadas, roasting or grilling, sheet-pan dinners, fried rice, stews, casseroles and stir-fries. You can also grate them for baked goods, like Carrot and Honey Cookies or muffins. 
family-kitchen

Get creative in the kitchen!  

Customize your carrots with these tried-and-true match-ups:  

  • Veggies: Carrots go great with beets, kale, peas, potatoes, spinach, onions, rutabaga, snow peas, bok choy, daikon and cabbage.  
  • Flavourings: Amp up your carrots with:  
    • Ginger, garlic 
    • Cinnamon, cloves, ground coriander, ground cumin, paprika, chili powder, cayenne pepper 
    • Coriander, dill, thyme, tarragon, curry leaves, mint, oregano, parsley 
    • Maple syrup, honey 
    • Lemon juice, orange juice, apple juice 
garden-in-backyard

Want to grow your own carrots? 

Nutrition Hack: Cooked carrots provide about 20% more beta carotene than raw carrots – plus, adding some fat to your cooking, such as canola oil, helps your body to absorb this nutrient.  

Want more tips? Read Your Money-Saving Guide to Storing Carrots

Carol Harrison

Carol is mom to three awesome kids. She’s a Toronto-based food and nutrition communications consultant and says she pretty much spends all day reading, writing, cooking or eating food—this is probably why her dog is always by her side! Carol is excited to share insights from her 20-year journey combining her interests in agriculture, food and nutrition.

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