“Pot o’ Gold” Carrot Medallions

This March is a big month for me.  My husband, Patrick, and I are celebrating our 3 year anniversary this March, and I just accepted a full-time clinical position in Joshua Tree, California and will be living 3 hours away from him until he completes his traditional Chinese medicine (TCM) studies in San Diego.

I’m also leaving a part-time position as a dietetic surveyor of elementary school students that I have loved.  It was a difficult decision to make, but Patrick and I will be able to visit on weekends, and working in a hospital will challenge me to use all of what I’ve learned and lay a strong career foundation.

In the midst of moving, St Patrick’s Day has arrived, inspiring this week’s recipe: “Pot o’ Gold” Carrot Medallions.  Simple and sweet, these carrot “coins,” glazed with honey and butter, take minutes to make, and are rich in beta-carotene.  My father used to make them for me as a child, serving them in a mountain on my plate, which I devoured.

The carrot is a root vegetable usually orange in color.  Rarer purple, red, white, and yellow varieties also exist.  Its name is said to have originated from the Indo-European word her, meaning horn, due to its horn-like shape.

The carrot gets its bright orange color from beta-carotene.  Beta-carotene, converted into vitamin A, is important for vision, immunity, cancer prevention, red blood cell formation, growth and development.  Carrots are also rich in dietary fiber, antioxidants, and minerals. 1, 2

Little of the fat-soluble beta-carotene is reported to be absorbed during raw carrot digestion.  Absorption is believed to be dramatically increased by gentle cooking and consumption with fat. 3

Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange.

Listen to some traditional Irish music while your carrots cook!

The Orange and the Green – The Irish Rovers

Stop-motion Animation to Traditional Irish Music

“Pot o’ Gold” Carrot Medallions

Preparation Time: 15 minutes

Yield: 2-4 servings


3 cups carrots, sliced into round “coins”
1 Tablespoon butter
2 Tablespoons honey
Salt to taste


cutting board
steamer pot
measuring cups
measuring spoons


1.  Peel and cut carrots into “coins.”

2.  Steam carrots just until fork tender.

3.  Pour into bowl and toss in butter, honey and salt.

4.  Enjoy!


1.  Vitamin A – Linus Pauling Institute Information Center

2.  USDA Nutrient Database

3.  Carotenoid Accessibility Research Study – European Journal of Clinical Nutrition


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