This quick-and-easy side dish showcases the sweetness and color of farm-grown carrots. It can be served any time of year, but the bright color and flavor are especially welcome in the winter months.
- 8 carrots, peeled
- 1 tsp. plus 1/4 cup olive oil, divided
- 1/2 cup grated Parmesan cheese
- 2 Tbs. agave nectar
- 2 Tbs. lemon juice
- 1 clove garlic, minced (1 tsp.)
1 Preheat oven to 425°F.
2 Rub whole carrots with 1 tsp. oil, and spread in single layer on baking sheet. Roast 20 minutes, turning once or twice to brown evenly.
3 Meanwhile, toss together remaining ¼ cup oil, Parmesan, agave nectar, lemon juice, and garlic in large bowl.
4 Cool carrots 10 minutes, or until cool enough to handle. Slice carrots on diagonal, add to dressing in bowl, and toss to coat. Serve at room temperature or chilled.
- Calories: 254
- Carbohydrate Content: 22 g
- Cholesterol Content: 9 mg
- Fat Content: 18 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 4 g
- Sodium Content: 265 mg
- Sugar Content: 14 g