Tangy Roasted Carrots

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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
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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


    2 medium carrots
    1/4 large leek
    1/2 medium apple
    juice of 1 lemon
    black pepper and salt to taste


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.

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