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

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

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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