Colorful Roasted Spiralized Carrots with Mint and Dill
This simple and fast to prepare spiralized carrot dish ushers in spring with fresh flavors and beautiful colors. Lightly roasted carrot 'noodles' are enchanced with balsamic vinegar to bring out their nature sweetness while retaining a nice bite without being overly crunchy or mushy.
An assortment of colorful carrots may be used or traditional orange carrots which will visually pop with the contrast of the fresh, green herbs.
Servings 8 1/2 cup servings (4 cups)
- 5 cups multi-colored Spiralized Carrots , prepared using the 1/8-inch or 3mm noodle blade
- 2 teaspoons Olive Oil
- 2 teaspoons Balsamic Vinegar , divided
- 1 tablespoon chopped fresh Mint leaves
- 2 teaspoons chopped fresh Dill
- 1/8 teaspoon Kosher Salt
- 1/8 teaspoon freshly ground Black Pepper
- 1-2 teaspoons White Sesame Seeds
Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper; lightly spray the parchment paper with cooking spray.
In a large mixing bowl add the spiralized carrots toss to combine if using multiple colors.
In a small bowl whisk the olive oil and 1 teaspoon Balsamic Vinegar. Pour over the carrots and toss to coat.
Spread the carrots evenly over the prepared baking sheet. Bake in the oven for 5-6 minutes.
Remove from the oven and allow to cool for a few minutes. Place the carrots into a mixing or serving bowl; toss with the remaining 1 teaspoon balsamic vinegar, mint and dill. Sprinkle the sesame seeds on top.
Calories: 44kcal | Carbohydrates: 8g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 92mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13390IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.3mg