Carrots

• Sarah Curran, Family and Community Health Sciences Educator, Cooperative Extension of Warren County
• Alexandra Grenci, Family and Community Health Sciences Educator, Cooperative Extension of Hunterdon County

Nutrition and Health Benefits

Carrots are an excellent source of beta carotene, which the body converts to vitamin A, an important antioxidant for vision and immune health. They are also rich in immune supporting vitamin C, fiber, and potassium, which helps to maintain a healthy blood pressure.

Harvest and Storage

Harvest carrots as soon as they are big enough to eat, one to five inches in diameter. Remove leafy greens and store in a plastic bag or container in the refrigerator for up to two weeks.

Preparation and Preservation

Carrots are tasty raw as a snack with dip, grated into salad or baked goods, steamed, roasted, or pureed into soup.
Carrots can be preserved by freezing:

1. Blanch whole carrots in boiling water for 5 minutes and sliced for 2 minutes.
2. Cool, drain, and package leaving ½ inch headspace.
3. Seal and freeze in freezer bags or containers.
4. Store at or below 0°F for up to one year.

For information on canning and pickling go to: USDA Complete Guide to Home Canning 2015

Healthy Recipes

1. Roasted Carrot Hummus Video
2. Roasted Root Vegetables
3. Roasted Root Vegetable Soup
4. Roasted Carrot and Farro Salad (Eat Right)

Fun Family Activities

• From Our Farms Family Fun Page (PDF)

Related Resources

1. Fact Sheet: Quick and Easy Ways to Eat More Fruits and Vegetables
2. Choose Yellow/Orange Foods Everyday Video

May 2020