Eating and staying healthy is so important and a big concern with all of us. Therefore we always strive to have vegetables with every meals.
We had broccolini on hand, love the slight bitterness of it, and mixed with the sweetness of the carrots, the combination is quite savory. Of course you can replace the broccolini with French beans. What ever combination you choose, just remember it does not matter how much you are making, use 50/50 mix with the carrots.
I also used roasted pine nuts, my favorite. Feel free to add almonds or any seeds of your liking.
Broccolini and Carrots
Amount Per Serving
Calories 252Calories from Fat 153
% Daily Value*
Saturated Fat 2g13%
Vitamin A 14950IU299%
Vitamin C 58.6mg71%
* Percent Daily Values are based on a 2000 calorie diet.
On a cookie sheet drizzle the carrots with 3 tablespoons of the olive oil. Place the cut side down on the cookie sheet, season lightly with salt. Roast for about 10 minutes or until lightly browned and slightly soft. Remove from the oven, place in a bowl and drizzle some of the agave nectar and some of the lemon juice (taste and adjust to your taste liking).
Meanwhile steam the broccolini for about 3 -4 minutes, or still crispy. Remove and place in a bowl of ice to stop the cooking process. Discard the water, dry and toss with 2 tablespoons of olive oil and season with garlic and the balsamic vinegar.
Toss with the carrots. Garnish with pine nuts and parsley.