Fresh bunched carrots with the tops taste much fresher than the woody, bagged variety. Here, we roast whole carrots with lightly crushed coriander seeds to amp up their earthy flavor and serve them on a bed of wild rice. Topped with a quick-chopped carrot top-goji berry-seed pesto, it looks like a dish from a hip restaurant, but it’s dead simple to make.
A lot of salads miss the mark because they don’t provide enough carbs for energy and satiety; however, this salad incorporates a high-fiber carb option with rice and carrots to ensure your meal is balanced. Add a protein like chicken or tofu to make this a full, balanced meal.
Active time: 15 minutes Total time: 50 minutes
Roasted Carrot Salad Over Wild Rice Ingredients Directions Preheat the oven to 400°F (204°C). Remove the greens from the carrots and set aside 1/4 cup (5g); discard or compost the remaining. Put the carrot greens on a cutting board. Add the sunflower seeds, garlic and lemon zest, and chop until the mixture is finely chopped. Stir in the goji berries and sesame seeds; set aside. Wash the carrots thoroughly, especially around the top. Don’t peel them unless absolutely necessary. Cut the largest carrots in half lengthwise (leave slender carrots whole) and place in a large bowl. Crush the coriander seeds in a mortar and pestle or on a cutting board with the bottom of a small pan. Add to the carrots along with the oil, salt and pepper; toss to combine. Arrange on a small baking sheet in an even layer and roast until the carrots are tender and browned on the edges, 25–35 minutes. Meanwhile, heat the wild rice blend according to package instructions. Arrange on a serving platter in an even layer. Gently toss the roasted carrots with the lemon juice and maple syrup. Arrange the carrots on top of the rice and sprinkle with the carrot top and seed mixture. Serve warm. Serves: 4 | Serving Size: 1/4 of recipe/125g Nutrition (per serving): Calories: 224; Total Fat: 11g; Saturated Fat: 11g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 374mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 12g; Protein: 3g
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