It was time for another diet meal for the hubby and he had just brought in some carrots from the garden. He loves carrots so I decided to make them the star of his meal. I have to keep his meals to 350 calories on his diet nights so I turn to flavored vinegars for that big punch of flavor without adding a lot of calories. I had this month’s featured flavor from Devo Olive Oil – Serrano Honey Vinegar and I knew I could make an awesome mustard sauce with it that would really make those carrots shine. I paired them with some fresh from the garden broccoli and he had a dinner he really enjoyed.
Roasted Carrots in Serrano Honey Mustard Sauce
7 oz peeled, sliced carrots
3.5 oz broccoli florets
3 TBS Serrano Honey Vinegar
3 tsp yellow mustard
2 TBS raisins
1/2 oz walnuts, toasted
1/2 cup prepared brown rice
salt and pepper
Preheat the oven to 350°
In a medium baking dish mix the serrano honey vinegar with the yellow mustard. Mix well.
Add the carrots and raisins. Sprinkle with salt and pepper. Stir until all pieces of carrot are coated.
In a separate small baking dish add the broccoli florets and a sprinkling of salt. Roast both vegetables in the preheated oven for around half an hour until the carrots are crisp/tender and the broccoli the same.
While the vegetables are roasting toast the walnuts and set aside.
To plate place the rice in the bottom of the bowl and top with the carrots and remaining sauce in the pan. Place the broccoli around the side. Sprinkle with the chopped walnuts.
The hubby really enjoyed this dish as it contained his favorite vegetable. That the carrots had come fresh from the garden made them extra delicious. The vinegar had a touch of heat that came through with a bit of sweetness as well.
You can see all of the wonderful oils and vinegars at Devo Olive Oil