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Tuesday, July 15, 2014

Sweet Red Chili Roasted Carrots

Raw carrots are portable and great for snacking on with hummus, but here's a reason to enjoy them cooked.  More nutrients are available once carrots are cooked, especially when they are cooked whole and sliced afterwards.  According to Jo Robinson, author of the book, Eating on the Wild Side , "the heat breaks down their tough cell walls, making some of the nutrients more bioavailable.  A 1998 study determined that volunteers who consumed cooked carrots....absorbed three times more beta-carotene than people who consumed the same amount of raw carrots."  My family loves these sweet carrots as an afternoon snack or a side dish. 

8-10 large carrots (or 15 small-medium carrots)
2 Tbsp melted butter
1/8 tsp garlic powder
1 tsp low-sodium tamari sauce (or soy sauce)
3 Tbsp sweet red chili sauce (I use Thai Kitchen brand)

1.  Preheat oven to 425 degrees.
2.  Scrub the carrots if they are organic, or peel them.  I use a scrub mit like this one:

3.  Line a baking tray with parchment paper.  Trim the tops and the tails of the carrots with a sharp knife.  Lay them on the parchment paper.

4.  Mix all of the glaze ingredients in a bowl and drizzle evenly over the carrots.  Sprinkle with cracked black pepper, and toss with your hands to ensure that they are all evenly coated.  Cover tightly with foil. 

5.  Bake in the foil for 20 minutes.  If you are using large carrots, you may want to add a few minutes .
6.  Remove from oven and remove the foil.  Toss again with a spoon, and return to the oven, uncovered.  Cook for 25-35 minutes longer, or until fork tender. 
7.  Sprinkle evenly with coarse sea salt.

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