Zanahorias al Romero

Zanahorias al Romero is a vibrant Spanish side dish featuring tender roasted carrots infused with aromatic rosemary. This dish perfectly balances earthy flavors and a hint of sweetness, making it a delightful addition to any meal.

Ingredients

• Carrots - 400 grams
• Olive oil - 2 tablespoons
• Fresh rosemary - 2 sprigs (or 1 teaspoon dried)
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and peel the carrots, then cut them into sticks approximately 1 cm thick.
3. In a large mixing bowl, combine the carrot sticks with olive oil, minced garlic, salt, black pepper, and chopped rosemary.
4. Toss the carrots until they are evenly coated with the oil and seasonings.
5. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
7. Once cooked, remove the carrots from the oven and drizzle with lemon juice before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 26 g
• Fiber: 7 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in beta-carotene, which supports eye health.
• High in fiber, aiding digestion and promoting a healthy gut.

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