RELATED: SPICY ROASTED BRUSSELS SPROUTS

Prep Time: 10 min | Cook Time: 35 min

Ingredients

2 bunches carrots, peeled and tops trimmed
1 red onion, peeled and cut into 8 wedges
3 tablespoons olive oil
2 tablespoons red-wine vinegar
1 tablespoon ground cumin
1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper


To Garnish:
3 tablespoons chopped fresh mint
Zest of 1 lemon

Directions

Preheat the oven to 400°F.

In a medium baking dish, toss the carrots with the onions.

In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions; toss gently to coat.

Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes.

Garnish with mint and lemon zest. Serve warm.

Nutrition

177 calories

11g fat

20g carbs

2g protein

9g sugars

2 cups almond meal

2 tsp baking powder

1 pinch salt

1/4 cup water

1/4 cup olive oil

1/3 cup Splenda sugar substitute

3 eggs

1 cup mixed berries (Optional)

Directions

Preheat oven to 180C.

Combine all ingredients except berries in a bowl. Stir until combined.

Gently fold in the berries. Spoon mixture into mini muffin tray and bake 10 – 15 minutes until golden brown and fluffy.

Makes 24 mini-muffins.