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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.
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