Carrots are a great source of the antioxidant vitamin A, and although high in potassium, consumed in moderation carrots can be a healthy part of your diet. In this preparation, roasting enhances the vegetable’s natural sweetness while mint adds a complementary flavor. There are several hundred varieties of carrots, but seek out those with the deepest orange color, as they contain the most vitamin A.
1 pound carrots, trimmed
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
¼ cup thinly sliced mint
1 Preheat the oven to 425°F.
2 Arrange the carrots in a single layer on a rimmed baking sheet. Drizzle with the olive oil, and shake the carrots on the sheet to coat. Season with pepper.
3 Roast for 20 minutes, or until tender and browned, stirring twice while cooking. Sprinkle with the mint and serve.
Substitution tip: To lower the potassium in this dish, use 8 ounces of carrots and 8 ounces of turnips cut into cubes. This will cut the potassium to 193mg.
Per Serving Calories: 51; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 7g; Fiber: 2g; Protein: 1g; Phosphorus: 26mg; Potassium: 242mg; Sodium: 52mg