Baked Carrot Salad

Baked Carrot Salad is a vibrant Moroccan dish that combines sweet roasted carrots with warm spices and a tangy dressing, creating a delightful flavor palette. This dish is perfect as a side or a light main course, offering both nutrition and taste in every bite.

Ingredients

• Carrots - 400 grams, peeled and cut into sticks
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Honey - 1 tablespoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Toasted almonds - 30 grams, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the carrot sticks, olive oil, cumin, cinnamon, paprika, salt, and black pepper, tossing well to coat the carrots evenly.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through the cooking time.
5. While the carrots are baking, prepare the dressing by mixing honey and lemon juice in a small bowl.
6. Once the carrots are done, remove them from the oven and drizzle the honey-lemon dressing over the warm carrots, tossing to combine.
7. Transfer the carrots to a serving dish, sprinkle with chopped parsley and toasted almonds, and serve warm.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in beta-carotene, promoting good vision and skin health.
• High in fiber, aiding digestion and promoting satiety.

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