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I'm so excited you are here! Savor by Juliana is inspired by a love for all things creative. I'll be sharing a collection of recipes, nutrition tips, and charming home & kitchen finds. 

With a passion for cooking and nutrition, I'll dish out simple, wholesome recipes for every season. My food philosophy is keep it simple and well-balanced. 

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Tri-Colored Carrots With Fresh Dill


Looking for a simple, colorful side dish? These tri-colored carrots by Stahlbush Island Farms are so flavorful and make a pretty side for the table! Frozen vegetables are one of my go to sides, especially when I’m in a pinch for time. They are picked at their peak ripeness and flash frozen, so frozen vegetables are just as nutritious as fresh. At the grocery store, check the label and make sure the only ingredient listed is the vegetable itself. Some have salt or added sugar, so it’s best to opt for the plain frozen veggies and season at home. The same goes for frozen fruit too. Another perk of frozen produce is the longer shelf life and they are available year round.

Before we dive into the recipe, let’s talk about the nutrition benefits of carrots. They are well-known for being a rich source of Vitamin A, but these root vegetables also contain fiber, vitamin C, and potassium. In addition to orange, there are several different varieties of carrots including yellow, purple, white, and red. Each variety brings different nutrients to the table. Orange carrots are the highest in beta-carotene, which gives them their bright orange color. Beta-carotene is used to make vitamin A in the body and so important for eye health. Lutein is an antioxidant found in yellow carrots and associated with reducing the risks of age-related eye diseases and protecting eyes from sunlight damage. Purple carrots are rich in anthocyanins, which are powerful antioxidants for vision and heart health.

There are so many different ways to eat carrots. Enjoy them roasted, steamed, stewed, or raw. Add to soups, salads, wraps, stir fry, or grain bowls. Pair with snacks to get in a serving of veggies.

Recipe: Tri-Colored Carrots With Fresh Dill


  • 1 bag Stahlbush Island Farms frozen tri-colored carrots
  • 1/8 cup olive oil
  • 1/4 teaspoon fresh dill
  • Salt
  • Freshly cracked pepper


  1. In a microwave safe dish, add the frozen carrots and a little splash of water. Cook for 4-5 minutes. Drain water well.
  2. Drizzle olive oil over the carrots. Sprinkle with salt, pepper, and fresh dill. Toss to coat evenly. Enjoy!

Note: If you don’t have fresh dill on hand, dried dill is delicious too!

based in Dallas-Fort Worth

Registered Dietitian

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