This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
This famous root vegetable is a favorite in our house - so much so we have to make an effort to make sure we're keeping a variety in our veggie rotation. Along with orange, carrots can also be yellow, white, red and purple. The larger the carrot, the sweeter it is.
And don't forget the tops! The greens are fantastic to incorporate into smoothies and recipes. Separate carrot tops from the bottom for a longer shelf life. You can think of using carrot tops in recipes similar to how you would use parsley.
Pick carrots that are firm, smooth, and bright.
Carrots can last for about 2 weeks - perhaps longer if they're whole and raw. Store in an airtight container (to retain moisture) in the coolest part of the fridge.
Remove tops and peel, then blanch. Blanch whole carrots for 5 minutes, sliced carrots for 2 minutes.
(How to blanch: Bring a pot of water to a boil then throw in the food. After desired time, immediately place into an ice bath to stop the cooking.)
Boil: Bring a pot of salted water to a boil, then throw in carrots. Smaller cuts will be fork tender in about 4-5 minutes while larger cuts could take about 10 minutes. Drain and then season to taste (like salt, pepper, and herbs like thyme or dill).
Saute: Place cut carrots in a little bit of avacado oil and let sit, covered, for about 3 minutes (the steam will help give an initial softening). Then keep stirring for an additional 3-5 minutes.
Sprinkle with avacado oil, salt and pepper and roast at 425 degrees starting with 15 minutes. Cooking time will depend on the size of the carrots with larger cuts possibly needing up to 25 minutes.
At least 1 cup liquid to the pot with the carrots, set to sealing, and cook on High 2 minutes. Quick release then season to taste.
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