Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 47.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 29.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.6 g
- Protein: 0.6 g
View full nutritional breakdown of Tangy Roasted Carrots calories by ingredient
Tangy Roasted Carrots
Submitted by: EAQUAELEGITIntroduction
I love the way the leek and lemon juice set each other off. Perfect for two! I love the way the leek and lemon juice set each other off. Perfect for two!Number of Servings: 2
Ingredients
-
2 medium carrots
1/4 large leek
1/2 medium apple
juice of 1 lemon
black pepper and salt to taste
Directions
1. Wash the carrots and leeks thoroughly. Slice the carrots into medallions, about 1/2 inch thick. Halve the leek lengthwise and then chop into smaller sections, about 1/2 to 1 inch wide. Core and dice the apple.
2. Lay the fruit and vegetables in a small roasting dish and squeeze the lemon juice on top. Sprinkle with salt and fresh black pepper as desired. Cover with tinfoil and bake for 20-25 minutes on 350F (Gas 6) or until carrots are tender but not mushy.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user EAQUAELEGIT.
2. Lay the fruit and vegetables in a small roasting dish and squeeze the lemon juice on top. Sprinkle with salt and fresh black pepper as desired. Cover with tinfoil and bake for 20-25 minutes on 350F (Gas 6) or until carrots are tender but not mushy.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user EAQUAELEGIT.
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