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Tuesday, December 1, 2020

Healthy Recipe : Roasted Carrots with Cardamom Butter

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Dermatologists revealed that carrots are beneficial to achieve healthy skin when mixed with honey and used as a facial mask.

These crunchy orange vegetable also aids in lowering the risk of some cancers such as lung, colon and breast cancer by as much as a third because of its falcarinol and falcarindiol content—substances known to have anti-cancer properties.

It also helps prevent cardiovascular diseases and lowers the risk for stroke. Aside from that, carrots also protect the teeth and gums, and flushes toxins out of the body.

However, carrots are best known to improve vision because it contains beta-carotine, which later turns into Vitamin A after being processed by the liver. It also helps slow the aging of cells because it acts as an antioxidant that aids in fixing damage to the cells done by regular metabolism.

To take advantage of these health benefits, carrots can also be roasted and cooked with cardamom butter. Here’s what you need:

Ingredients:
• 2 teaspoons canola oil
• 4 teaspoons butter, melted
• 1 teaspoon ground cardamom
• 2 pounds carrots, peeled and cut diagonally into quarter-inch-thick slices
• ½ teaspoon salt

Preparation Procedure:
Rack and preheat oven to achieve 450°F. Mix the butter, oil, salt and cardamom in a medium-sized bowl. Afterwards, add the carrots and toss it to coat. Then, spread the carrots evenly to an oven-safe container lined with baking sheet. Stir this twice and cook carrots for about 30 minutes to achieve tender and golden roasted carrots. This should be served immediately.

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Each serving of this recipe contains 7 grams fat, 10 milligrams-worth of cholesterol, 138 calories, 20 grams carbohydrates, 6 grams fiber, 2 grams protein, 652 milligrams of potassium and 430 milligrams sodium.

As an added bonus, this recipe also has a daily value of 680 percent-worth of Vitamin A, 20 percent Vitamin C, 24 percent fiber, and 19 percent potassium.
This is also equal to 1 serving of carbohydrates, 2 vegetables or 1 ½ fat.

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