A healthy side, easy to prepare and packed with beta carotene!
Ingredients
454 gm
Carrots
(colourful heirloom carrots, cut into long thin pieces)
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
Olive Oil, Extra Virgin
(for topping)
1 tbsp
Parsley, fresh
(minced, for topping)
1/4 cup
Walnuts
(crushed, for topping)
Instructions
Preheat oven to 400°F.
Cut the stems off the carrots, leaving about 1 inch of green on top. Slice each carrot into two equal halves, lengthwise.
Brush with 1 tbsp oil and layout on a baking sheet. Sprinkle lightly with salt.
Bake for aprpximately 25-30 minutes. (more for thicker carrots, less for thinner ones).
Meanwhile, in a small bowl, mix fresh parsley and 1 tbsp oil. When carrots are finished baking, put them on a serving dish in a straight line, and drizzle one line of herb oil across the middle, and sprinkle with crushed walnuts (this step is optional).
Notes:
Nutritional Highlights:
Heirloom Carrots are a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They have been linked to improved eye health and may help lower cholesterol.
