Peeled Baby Carrots

The peeled baby carrot has a vibrant orange color, splendid flavor and crisp texture. They are the ideal and healthy option for salads, as snacks or garnish for any meal. The climate and conditions of the Guatemalan soils provide the ideal requirements to create this product rich in antioxidants and phytochemicals during the 12 months of the year.

Nutritional Values

41 calories in 100 grams. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese. The majority of the calories in peeled baby carrots come from sugars.

Parameter

Temp. 0–2°C (32–36°F)

Shelf Life 7-14 days

Pallet 300-320 Boxes

Relative Humidity 95-100%

Temp. 0–2°C (32–36°F) Shelf Life 7-14 days Pallet 300-320 Boxes Relative Humidity 95-100%


Oven Roasted Baby Carrots

    • 500 g baby carrots

    • 2 tablespoons olive oil

    • 2 cloves garlic, minced

    • 1 tablespoon honey

    • 1 teaspoon fresh thyme

    • 1 teaspoon fresh rosemary, chopped

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • 1 tablespoon balsamic vinegar

    • 1 tablespoon fresh parsley, chopped (for garnish)

  • 1. Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

    2. Prepare the carrots: Wash and dry the baby carrots thoroughly. Trim the tops if necessary.

    3. Season the carrots: In a large mixing bowl, combine the carrots with olive oil, minced garlic, thyme, rosemary, salt, and black pepper. Toss until evenly coated.

    4. Arrange on a baking sheet: Spread the carrots in a single layer, leaving space between them for even roasting.

    5. Roast the carrots: Place in the preheated oven and roast for 20–25 minutes, turning halfway through, until tender and lightly caramelized.

    6. Add the glaze: In a small bowl, mix the honey and balsamic vinegar. Drizzle over the carrots during the last 5 minutes of roasting.

    7. Finish and garnish: Remove from the oven once the carrots are golden brown and tender. Sprinkle with freshly chopped parsley.

    8. Serve: Transfer to a serving dish and serve warm.

    Preparation Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Servings: 3–4

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Pairs well with: roasted chicken, grilled steak, baked salmon, pork tenderloin, rice dishes, or roasted potatoes.

CULTURE

The carrot is one of the most cultivated vegetables inthe world. One of the major festivals dedicated to the carrot is the Ontario Carrot Fest, which is held every year in Toronto, Canada where all of the existing varieties can be seen – including the baby carrot. According to the World Health Organization (WHO) in its World Cancer Report of 2014, the carrot is part of the group of foods that contain antioxidants and phytochemicals, which can help fight against cancer.

ORIGIN

All carrots have their origins in Persia (now Iran and Afganistan), but baby carrots were developed at Beechnut Farms in Maryland, USA, during the second world war.