Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

ROASTED CARROTS WITH FRUITY LEMON OIL

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.
    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.
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