A colorful root vegetable that offers the best combination of sweet and savory
(Oprima aquí para la receta en Español)
A raw (vegan) diet doesn’t always mean that it’s a healthier choice. In fact, there are certain fruits and vegetables that are more bioavailable when cooked – meaning that your body has an easier way of absorbing the nutrients in that food. Of course, there is a balance to what we mean by cooked. Lightly cooked tomatoes may offer more benefits in a stir-fry than eating raw tomatoes on a salad, but that wouldn’t be the case of say deep-fried tomatoes. See the difference? Let’s change gears and talk about carrots, which is one my favorite root vegetables (beets are second on the list!).
Carrots are one of many vegetables that offer more nutritional value when they’re cooked. One of the things I like about them is that they become sweeter when cooked. Orange carrots get their hue from a compound called beta-carotene. It’s an antioxidant that gets converted into Vitamin A in our body. And as you all know, Vitamin A plays a role in having good vision. In addition, carrots provide Vitamin C, B Vitamins, potassium, and other types of antioxidants.
Since I’m a fan for having color in my meals, tri-colored carrots are a fun item to work with at home! Trader Joe’s offers a convenient bag with yellow, purple, and orange carrots. This recipe is both fun and easy to prepare. Have it as a side dish with your favorite veggie burger or as an appetizer with friends and family. Enjoy!
Serves: 4 - 5 servings
Total Time: 40-50 minutes
Ingredients
- 6-7 multi-colored carrots, cut into wedges
- 4 tablespoons vegan butter, melted
- 2 cloves of garlic, minced
- ½ tablespoon maple syrup
- ½ teaspoon of dry thyme
- Salt and pepper to taste
Directions
Preheat the oven to 375°F
Rinse the carrots well and cut both ends of the carrots. Cut lengthwise and then into medium-sized wedges.
In a mixing bowl, combine carrots, butter, garlic, maple syrup, thyme and salt and pepper to taste.
Combine all ingredients well and transfer to a baking dish.
Bake uncovered for 30-40 minutes or until the desired textured is reached (feel free to choose the texture you’d like here. If you’re like me and like a little bit of a crunch on your vegetables, bake for about 30 minutes. If you like them a bit softer, bake longer).
