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The bright color of carrots isn’t just aesthetically appealing but also signals how healthy they are. Low in calories but high in the carotenoids (which help our immune system function) help our eyes and our bodies run smoothly.
4 MEDIUM CARROTS
8 OUNCES SLICED MUSHROOMS
2 TBSP EXTRA VIRGIN OLIVE OIL
½ TSP DRIED THYME
3 CUPS QUINOA, COOKED
STEP 1:
Preheat oven to 450F.
STEP 2:
Peel carrots if needed, cut into thick slices and toss in large bowl with 1 TBSP EVOO, thyme, salt, and pepper. Spread on large roasting pan.
STEP 3:
Cook for 15 minutes.
STEP 4:
Wash and dry mushrooms, toss gently in large bowl with 1 TBSP EVOO. Add to baking dish and roast together for 10-15 minutes.
STEP 5:
Serve on top of cooked quinoa or substitute brown rice.
Servings: 4
Nutrition per Serving: Calories: 567, Total Fat: 14.9g, Carbs 89g, Protein 20g, Fiber 11g, Sugars, 4g
