As I was writing a paper on the standardization of the processed food choice, I ran across an article (that I now wish I could find!) that mentioned fewer and fewer kids are recognizing the whole form of a carrot. Baby carrots are very convenient, but if that's all we eat then we are surly missing out! I'm not saying baby carrots are bad, but maybe we could make the switch every now and then just so the kids recognize a carrot in its natural state, or better yet plant some and dig them up!This carrot recipe is not only delicious but super easy! Seth was a little skeptical about the combination of ingredients, but after trying he LOVED them. Carrots are low calorie due to their fiber and water content and they're an excellent source of Vitamin A.
Minty Garlic Carrots
4 large carrots cut into medallions
2 Tbsp chopped mint
3 garlic cloves
1 Tbsp butter
Salt and pepper to taste
1.) Place all ingredients in a pan and fill with water to almost cover carrots. Simmer until fork tender. Serves 2! 
