Steamed vegetables, including carrots are very common side dishes in restaurants. Why? Because they are easy to cook and the orange carrots give a colorful aspect to the meal. But let’s look at an alternative way to cook carrots.
Carrots are notably rich in anti-oxidants, vitamins and dietary fiber. They provide only 41 calories per 100 g, and no cholesterol.
They are an exceptionally rich source of carotenes and vitamin-A. 100 g fresh carrot contains 8,285 µg of beta-carotene and 16,706 IU of vitamin-A. Flavonoid compounds in carrots may offer to protect from skin, lung and oral cavity cancers.
Cooking method
Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
In a pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley.
| Ingredients | Serves 4 |
| Baby carrots | 1000 gm |
| Salt | 1 tspn |
| butter | 4 tbspns |
| Honey | 4 tbspns |
| Brown sugar | 3 tbspns |
| Lemon juice from ½ a lemon | |
| Fresh ground black pepper or chopped parsley, for garnish |
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