The carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Although carrots are known to be high in carbs for a veggie, don’t let that fool you because they are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.
Carrots are found in many colors, including yellow, white, orange, red, and purple.
So, what do you think? It’s time to make a simple, delicious side dish with lots of flavors for your dinner table. The best part is that this dish can be served hot or cold. Check out the recipe and see which way your family prefers it!
Pickled Baby Carrots
- 1 lb fresh baby carrots
- ⅓ cup white wine vinegar
- ¼ cup honey
- 1 Tbsp mustard seed
- 1 Tbsp dill weed
- ½ tsp salt
- Place 1" of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain.
- In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times.
- Serve with a slotted spoon.
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