ROASTED CARROTS WITH FRUITY LEMON OIL
SERVES 4 SIDE PORTIONS
21 oz. (600 g) small carrots with stems, peeled
3 tbsp. coconut oil
2 tbsp. lemon juice
2 tsp. grated lemon zest
1 1/2 tsp. Baharat spice mixture
1 tsp. salt
1/2 cup (30 g) chopped fresh parsley
NUTRITIONAL VALUES
Calories: 158kcal
Fat: 13g (8.9g S.Fat)
Carbs: 5.8g
Protein: 5.7g
Sugar: 1g
Sodium: 689mg
METHOD
Blanch the carrots in boiling water for 5 minutes, then drain and refresh under cold running water.
Melt the coconut oil and combine it with the lemon juice, lemon zest, Baharat, and salt in a mixing bowl. Marinate the carrots in the refrigerator for 1 hour.
Cook the carrots for 2 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 4 minutes. Serve garnished with parsley.
Melt the coconut oil and combine it with the lemon juice, lemon zest, Baharat, and salt in a mixing bowl. Marinate the carrots in the refrigerator for 1 hour.
Cook the carrots for 2 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 4 minutes. Serve garnished with parsley.
RECIPE NOTES
Baharat is a spice blend from the Middle East. Black pepper, paprika, coriander, cloves, cumin, cardamom, nutmeg, and cinnamon are common ingredients. Alternatively, use your preferred curry spices.
