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GOODNESS
Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Roast Capon with Chile-Cilantro Rub and Roasted Carrots

serves
prep time: 10
cook time: 235

ingredients

  • 1 (8 pounds) capon or roasting chicken
  • 4 large garlic cloves, coarsely chopped
  • 2 teaspoons kosher salt
  • 1/2 cup finely chopped fresh cilantro
  • 1 tablespoon pure mild red chile powder such as ground ancho
  • 2 teaspoons ground cumin
  • 2 pounds medium carrots (16), halved lengthwise and cut into thirds crosswise
  • 1/2 cup water
  • Accompaniment: red chile sauce (chile colorado)

directions

Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.

Preheat oven to 375 degrees.

While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.

Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub 1/3 of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.

Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170 degrees, about 2 hours more.

Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.