Asparagus, beets, cabbage, carrots, cauliflower, New Potatoes, onions green peas, rhubarb, snap peas, spinach, yellow squash, zucchini are ripe and delicious this time of year in Southeast Texas and Louisiana. There are many other fresh veggies joining this list in late May (stay tuned for these later this month). Vegetables are a powerhouse of vitamins and minerals to help protect us from disease. Learn to make recipes using vegetables the whole family can enjoy. For example, Roasted Baby Carrots (see recipe) are loaded with antioxidant vitamins and enjoyed by kids and adults!
ROASTED BABY CARROTS*
- 1 lb. baby carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
- ½ cup orange juice
- Preheat the oven to 400 degrees. Place the carrots on a baking sheet coated with nonstick cooking spray. Drizzle with oil, then sprinkle with thyme, salt, and pepper.
- Bake for 20 minutes, then shake the pan and continue baking another 5-10 minutes or until the carrots are golden brown.
- Meanwhile, place the orange juice in a large microwave-safe bowl and microwave 5-7 minutes or until reduced by half (or boil on the stove until reduced). Toss carrots with the thickened orange juice and serve.
½ cup serving contains 88 calories, 4g fat, 13 g carbohydrate, 2 g fiber 1 g protein
Recipe from www.hollyclegg.com, Diabetic Cooking
