I don't think we give enough credit to this cheap and very readily available vegetable. Even organic carrots are relatively inexpensive. They're rich in fibre, Vitamin C, K and potassium, a good source of B vitamins and for the antioxidant beta-carotene it's hard to find a better source.
Steam the carrots until tender.
On a large chopping board, chop the parsley into the lemon zest and garlic until it's well combined. Place the cooked carrots in a pan with the olive oil and parsley mix. Toss through and serve with cracked black pepper.
Note: Organic or not you should always peel or thoroughly scrub carrots to remove any bacteria from the soil they grew in.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 337 kj |
| Calories | 81 kcal |
| Fat | 4.7 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 6.7 g |
| Total Protein | 1.1 g |
| Fibre | 3.9 g |
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