Eat for Health: 3 Delicious Ways to Prepare Carrots  | 1MD
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Diet & Fitness

Eat for Health: 3 Delicious Ways to Prepare Carrots 

This Easter, try out one (or all) of these delicious and healthy cooked carrot recipes!

1. Farmers Market Moroccan Carrot Salad


4 cups grated carrots
1/2 cup dried garbanzo beans*
8 dates pitted
4 green onions
1/2 cup toasted pistachios
1/2 cup chopped cilantro

3 Tbs olive oil
2 limes zest and juice
1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground pepper
1 pinch red pepper flakes


In The Morning
Soak the chickpeas overnight or in the morning.
1/2 cup of dried garbanzo beans= 1 1/2 cup soaked/cooked.

Shred the carrots (a food processor makes fast work of this).
Chop the dates into large chunks.
Slice the white and light green parts of the green onion.
Chop nuts.

Make The Dressing
Whisk together olive oil and lime juice.
Add in spices & whisk again.

Combine & Serve
Combine the carrots, onions, dates and beans, and toss with dressing.
Top with cilantro and pistachios. Serve and enjoy!

Recipe Notes
*1/2 cup dried garbanzo beans = 1 1/2 cup cooked or canned. For this salad the dried ones do taste better and have a slightly crunchier texture.

Photo and Recipe Credit: | (Thank you!)

2. Roasted Balsamic Carrots


1 pound baby (or regular) carrots, peeled
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon sunflower seeds
3 tablespoons fresh thyme


Preheat the oven to 400 degrees F.

On a baking tray, mix the carrots with the extra virgin olive oil, half of the balsamic vinegar, salt and pepper.

Roast for 15 minutes in the preheated oven.

Take out the carrots, shake the pan to move the carrots around then add the remaining balsamic vinegar and sunflower seeds.

Roast for another 5 minutes or until they are tender.

Garnish with the fresh thyme and enjoy!

Yields: 4 servings | Serving Size: 1 cup | Calories: 184 | Total Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 382 mg | Carbohydrates: 12 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 1 g | SmartPoints: 7

Photo and Recipe Credit: | Rowena Dumlao-Giardina (Thanks a lot!)

3. Smoky Grilled Carrots


8 medium, organic carrots
1/4 cup coconut oil*
2 Tablespoons steak or burger seasoning


Preheat your grill to about 400 degrees (or a medium flame).**

Meanwhile, melt the coconut oil in a small bowl.

Stir the steak/burger seasoning into the coconut oil and set aside.

Wash and peel the carrots. If the green tops are still attached, cut the tops to about 2 inches in length.

Brush the coconut oil mixture on the carrots, coating evenly.

Place the carrots on the grill, and cook for 25-30 minutes, turning halfway through cooking.

Serve with your choice of entree and enjoy!

Recipe Notes

*You may substitute olive oil, avocado oil, or butter for the coconut oil to change
up the flavor or if you don't have coconut oil.

**If you don't have a BBQ grill, feel free to use a cast iron grill pan on the stove top.

Photo and Recipe Credit: | Caboose Spice & Co | Abilene Depot

Thank you all for the wonderful carrot recipes, sure to make our Easter so special!

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