After a time when carrots lost their novelty, she turned to another snack and her skin resumed its normal color. The color of carrots, like the color of orange fall foliage, is due to the natural pigment beta-carotene. Carrots are popular among American consumers. On average, we eat about 14 pounds per person each year. These carrots are cut from large peeled carrots.
Chefs often prefer miniature carrots, which are pulled from the ground in an immature state.
They contain about one-tenth the beta carotene of mature carrots. Here's a recipe from the Sun-Maid Growers of California. It's colorful, nutritious, a little exotic and can be assembled in about 15 minutes. Slice carrots diagonally into two or three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes.