Cooked carrots are a high energy, highly nutritious dish that is more than meets the eye. These healthy side dishes have been eaten for decades alongside chicken, beef and other main courses. However, there may be a few things you are not aware of when it comes to this American vegetable dish.
For as long as people have eaten vegetables, they have eaten cooked vegetables. Carrots have always been among the most popular. They are tasty, sweet and not too strong, and they never overpower the other foods on your plate. Their normal, mainline taste appeals to almost everyone, which is why they are still popular today.
Cooked carrots are typically eaten at dinner. For most people they are just a side dish, but for many they can be a healthy way to ward off heart disease. Cooked carrots are high in carotene, a nutrient that is said to keep eyesight strong. Carrots also have calcium and other vitamins that promote heart health.
Cooked carrots come in several varieties and can be served many ways. Whole cooked carrots are usually served with roasted chicken or duck, and sliced cooked carrots can be served at any meal. Carrots are sometimes served with butter, margarine or sauces for added flavor.
Most people eat a small amount of carrots on the side, anywhere from 2 to 4 ounces of the vegetable. Because they are not extremely heavy or filling like mashed potatoes, more carrots can be eaten. Whole cooked carrots are usually cut in half before being served.
You can cook carrots in about 20 minutes, and total prep time is less than an hour. Even if you decide to add a butter or margarine sauce you won't spend a lot of time in the kitchen. Simply cut off the ends of the carrots where the root and top are, then place them in a boiling pot or steamer. Cook the carrots for 10 to 15 minutes or until soft and serve them. Add the butter or margarine sauce on top.