Roasted Carrot Salad

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:30
Roasted Carrot Salad

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 254

Calories from Fat 130

% Daily Values*

Total Fat 14.40

22.15%

Saturated Fat 2.00

10.00%

Polyunsaturated Fat 1.79

Monounsaturated Fat 9.99

Cholesterol 0.00

0.00%

Sodium 91.75

3.82%

Potassium 875.75

Total Carbohydrate 31.42

10.47%

Dietary Fiber 9.88

39.52%

Sugars 15.32

Protein 3.23

Vitamin A 419.50%

Vitamin C 55.25%

Calcium 9.25%

Iron 13.25%

* Nutritional Values are estimated and may vary

³ Description

Hit your taste buds with a punch of flavors.

² Ingredients

  •  1 tablespoon Extra Virgin Olive Oil
  •  2 cup, cubes Eggplant
  •  2 medium Carrots
  •  1 lemon yields Lemon Juice
  •  2 tbsp Balsamic Vinegar
  •  1/4 tsp Paprika
  •  1/4 tsp Cinnamon
  •  1/4 tsp Red or Cayenne Pepper
  •  1/4 tsp Cumin
   

q Directions

Roasted eggplant and carrot salad for lunch. All done in 30 min. Cut up about 10 baby carrots in half. Cut eggplant in cubes. Pour over 1 tbsp of olive oil and roast at 400 F for 30 min. Toss around once. Meanwhile, whisk 1/2 lemon juice with,1/2 tbsp balsamic vinegar, paprika/dash of cinnamon/dash of cayenne/cumin and turmeric. Pour the dressing over the warm veggies. Sprinkle with chopped cilantro, a few raisins and sesame seeds. Enjoy.

Recipe Provided by @aykarustamli

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