Brighten up sweet roasted carrots with lemon and peppery arugula.
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- 12 oz.
carrots (about 5 medium), cut into pieces
- 2
cloves garlic, smashed and peeled
- 1 Tbsp.
fresh rosemary, chopped
- 1 Tbsp.
plus 2 tsp olive oil, divided
-
Kosher salt and pepper
- 1/2
lemon
- 1
small bunch arugula, thick stems discarded (or 4 cups baby arugula and/or spinach)
-
- Step 1Heat oven to 425°F. On rimmed baking sheet, toss carrots, garlic and rosemary with 1 tablespoon oil, then 1/2 teaspoon each salt and pepper. Arrange in single layer; add lemon, cut side down, to 1 corner; and roast until carrots are just tender, 15 to 20 minutes. Let cool on pan 10 minutes.
- Step 2Squeeze 1 tablespoon roasted-lemon juice into large bowl. Stir in remaining 2 teaspoons oil and a pinch each of salt and pepper. Toss with arugula and then carrots.
NUTRITIONAL INFORMATION (per serving): About 185 calories, 12 g fat (1.5 g saturated), 3 g protein, 660 mg sodium, 19 g carbohydrate, 5 g fiber
GH Test Kitchen Tip: Swap out the carrots for your favorite root vegetable, like sweet potatoes or parsnips.
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