Ingredients
- 4 medium carrots, trimmed
- 2 cloves garlic, very thinly sliced
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped Kalamata olives
Directions
Step 1
Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray or line with foil.
Step 2
Make crosswise cuts every 1/4 inch along each carrot, slicing almost to the bottom but not all the way through. Fill as many cuts as possible with a garlic slice. Carefully transfer the carrots to the prepared baking dish and drizzle with 1 tablespoon oil.
Step 3
Bake the carrots until just tender, 25 to 35 minutes.
Step 4
Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl.
Step 5
Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives. Serve warm or at room temperature.
Tips
Serves: 4
Nutrition Facts
Serving Size: 1 carrot
Per Serving: 108 calories; protein 1g; carbohydrates 8.1g; dietary fiber 2.4g; sugars 3.2g; fat 8.4g; saturated fat 1.1g; vitamin a iu 10637.3IU; vitamin c 9.5mg; folate 16.3mcg; calcium 35mg; iron 0.6mg; magnesium 10.4mg; potassium 234.5mg; sodium 172.5mg; thiamin 0.1mg.
Exchanges: 1 1/2 fat, 1 1/2 vegetable