Chop and roast carrots in the oven, toss in a little oil, and they are wonderful as a side dish. Try these combinations: olive oil and garlic, sesame oil and soy sauce or butter and fresh pepper. If these roasted carrots hang around in the fridge for a couple of days, they still have another life — all you must do is blend them with broth and a pinch of (your homemade or other) bouillon, and they become quick carrot soup.
Every day that passes, a little Vitamin C is lost, but the potassium and fibre remain strong through the cooking process.
