I remember when I was young, my mother always trying to get me to eat my carrots because they were good for my eyes. It is true carrots are high in vitamin A and beta-carotene, which are essential for good vision. Unfortunately, it is unlikely that they will help your eyes unless you are deficient in vitamin A (of course, if you do have a deficiency, they will definitely help). But, carrots have other health benefits, so you definitely need to be eating them! They have anti-cancer properties in general and specifically are specifically helpful against lung, colorectal, and prostate cancer and leukemia.

The photo above is of one of my favorite ways to eat carrots – roasted. These are roasted by themselves in olive oil and salt and pepper, but they are also delicious sprinkled with herbs or roasted with other vegetables and/or garlic. The recipe is really just a guide. Add what you like!

Roasted Carrots

Ingredients

carrots
olive oil (just enough to coat)
sea salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees.
Peel carrots and cut into bite sized chunks.
Toss in olive oil. You want just enough to coat the carrots well.
Sprinkle with sea salt and freshly ground black pepper.
Place in a baking dish.
Bake until they reach desired doneness, stirring occasionally. I like mine pretty well cooked and that takes about 20 to 30 minutes.