Roasted Carrots with Pine Nut Gremolata
Starting the carrots at a high temp gives them a beautifully browned exterior; finishing at a lower temp keeps them tender. You can sub sherry vinegar for the malt vinegar if you like. Pair the carrots with seared chicken or fish.
This Story Originally Appeared On cookinglight.com
Credit: Caitlin Bensel
90 calories; fat 5g; saturated fat 1g; protein 1g; carbohydrates 10g; fiber 4g; sugars 6g; sodium 210mg.