Lemon and olives give carrots a taste of Morocco in this quick vegetable dish. If you can’t find kalamata olives, regular black olives will do.
OVEN-ROASTED CARROTS WITH LEMON AND OLIVES
Preparation time: 5 minutes
Yield: 4 servings
Cooking time: 30 minutes
1 bag (1 pound) peeled baby carrots
4 medium cloves garlic, peeled, halved
1/2 cup kalamata olives, halved, pitted
1/4 teaspoon salt
Freshly ground black pepper to taste
2 1/2 tablespoons lemon juice
3 tablespoons olive oil
1. Heat oven to 400 degrees. Stir together carrots, garlic, olives, salt and pepper in medium bowl. Combine lemon juice and olive oil. Mix into carrots.
2. Transfer to shallow pan; roast 30 minutes. Stir once or twice during cooking time. Serve warm or at room temperature.
Nutrition information per serving:
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Calories ……. 190 Fat ………… 15 g Cholesterol .. 0 mg
Sodium …… 622 mg Carbohydrates .. 14 g Protein ……. 2 g