Eat 1 cup of cooked carrots and get 31,000 IU of carotene. The rabbits are right. Also lots of potassium and soluble fiber.

1 pound fresh carrots
1 tablespoon extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon vinegar
pinch of dry mustard
1-2 tablespoons fresh mint, minced
1 tablespoon dill, minced
1 teaspoon capers, rinsed and diced

Scrub the carrots and scrape or peel them as desired. Slice on an angle for best flavor. Place in microwave "ugly pot" or other dish with a lid. Microwave on high for 4 minutes, or until carrots are tender but not mushy. In meantime, combine remaining ingredients and toss over the cooked carrots. Serve warm, or these are really good chilled!