These honey glazed carrots are the perfect colourful side dish to accompany your main meal. The honey glaze provides a hint of sweetness as well as adding great flavour. Honey can be swapped for maple syrup for a vegan alternative.
Key nutritional benefits of carrots:
Carrots have long been known for their exceptional beta-carotene and Vitamin A content, together with the associated benefits to vision. The beta-carotene in carrots is relatively heat stable, meaning much of these valuable nutrients are retained in soups such as this one. A number of other nutrients are present in smaller quantitates in carrots, including certain B vitamins, Vitamins C, E and K and minerals such as potassium and manganese.
Unsurprisingly, the anti-oxidant and anti-inflammatory nature of beta-carotene, as well as other phytonutrient compounds, called polyacetylenes, have produced impressive results in studies with regard to cardio-vascular health. As has been the case with a number of foods, studies also show that whole carrots, with their unique combination of nutrients, offer superior health benefits to the nutrients in isolation. For example, in addition to significant cardio-vascular protection, the combination of dietary fibre and phytonutrients in carrots are also beneficial for colon health and have shown promise as a protective food against colon cancer.
Carrots are also widely considered to be high on the glycaemic index (GI), as is pumpkin, which may cause concern to some people. The GI of carrots, however, varies, with cooked carrots having the lowest, at approximately 39 (below 40 is considered to be low) and the glycaemic load (GL) is extremely low, at 3 (please see our blog on sugars for further explanation of GI and GL). The blood regulating properties of ginger, included in this recipe, further mitigate the risk of blood sugar spiking.
Choose organic carrots if possible, to minimise pesticide residue and always check freshness, evident by vibrant colour and crispness. Carrots which have been stored to the point of being limp have little nutritional value. That is, if they look lifeless, they generally are.
Honey Glazed carrots
4 (as a side)
1 tbsp coconut oil
1 1/2 tbsp raw honey
1/2 tsp ground turmeric
1/8 tsp salt
1 large bunch carrots
1 handful rosemary sprigs
2 tbsp sesame seeds
- Preheat oven to 200 degrees C.
- Combine coconut oil, honey, turmeric, salt in a small bowl and mix until it forms a paste.
- Line a baking tray and arrange carrots, coating with honey paste and top with rosemary.
- Place in the oven and bake for 20 minutes or until soft and golden, turning occasionally.
- Garnish with additional rosemary and sesame seeds, serve and enjoy.