Recipe Courtesy of Vegetarian Times magazine
If it was ever possible for carrots to be classified as ‘decadent’, this recipe is the reason. Whole carrots rubbed in olive oil and roasted in a high temperature oven until tender, then topped off with a salty yet slightly sweet dressing of lemon juice, garlic, Parmesan cheese and a touch of agave nectar. The creamy and salty cheese is heavenly on top of the roasted carrots and the agave nectar brings out the natural sweetness of the roasted root vegetables. I like to serve these carrots on a bed of baby arugula for a healthy addition and a bite of peppery flavor.
(To view this recipe, click on the blue title of the blog post above*)
‘Lemon Parmesan Carrots’
Ingredients:
- Recipe Courtesy of Vegetarian Times Magazine*
- 8 carrots, peeled
- 1 tsp. plus 1/4 cup olive oil, divided
- 1/2 cup grated Parmesan cheese
- 2 Tbs. agave nectar
- 2 Tbs. lemon juice
- 1 clove garlic, minced (1 tsp.)
Directions:
- Preheat the oven to 425 degrees.
- Rub whole carrots with 1 tsp. oil, and spread in a single layer on baking sheet. Roast 20 minutes, turning once or twice to brown evenly.
- Meanwhile, toss together remaining 1/4 cup oil, Parmesan, agave nectar, lemon juice and garlic in the large bowl.
- Cool carrots 10 minutes, or until cool enough to handle. Slice carrots (if you wish) on a diagonal, add to dressing in bowl, and toss to coat. Serve at room temp or chilled.
- (* I left my carrots whole for a nice presentation on the bed of arugula; I served my dish room temperature)
Tagged: agave nectar, carrots, garlic, lemon juice, lemon Parmesan carrots, olive oil, Parmesan cheese, roasted carrots, roasted vegetables, side dish, vegetarian, Vegetarian Times
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