Lemony carrot salad

Discover the vibrant flavors of this zesty lemony carrot salad, a refreshing and nutritious dish that will tantalize your taste buds.

Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons olive oil, divided
• 450g carrots, preferably multicolored, cut into 2-inch pieces
• ¼ teaspoon salt
• 2 tablespoons chopped toasted hazelnuts (Optional)

Instructions:

1. Preheat the oven to 400°F. Mix together vinegar, maple syrup, and 1 tablespoon of oil in a small bowl; set it aside.
2. In a large bowl, mix carrots, salt, and the remaining 1 tablespoon of oil; stir until coated. Spread them out in a single layer on a large, rimmed baking sheet.
3. Bake the carrots until they start to brown and become almost tender but not fully cooked, which should take 16 to 18 minutes. Pour the balsamic mixture over the carrots, then use a spatula to mix until the carrots are completely coated. Keep baking until the carrots are tender and have a glazed appearance, approximately 5 more minutes. Optionally, sprinkle with toasted hazelnuts. Serve hot.

Summary:

• Calories: 177 kcal
• Fat: 14 g
• Protein: 1 g
• Carbs: 14 g
• Potassium: 440 mg
• Magnesium: 18 mg