Carrots with lemon-thyme vinaigrette
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| lemon-thyme-vinaigrette |
As you all know, I am on a diet and fitness regime post baby partum. If you like to check out my progress go to the Fitness section of this blog. Since the holidays are approaching I had to come up with ideas for healthy and low calories dishes that still look fabulous on the plate. This recipe is from Thanksgiving and it's just perfect. The recipe is for 4 people
WHAT YOU NEED:
A bunch of long carrots with the green attached to them. You can find them at Publix, Whole Foods. They need to be very long.
Dry or Fresh Thyme (one table spoon)
1/4 cup of extra verging olive oil
1/4 cup of fresh lemon juice
1 tsp of minced garlic (optional)
1 tablespoon of dijon mustard
1 tsp of honey
Mix all ingredients in a glass jar. Set aside.
Peel the carrots with the green still attached and boil them in water for 5-8 minutes. be careful because the first time we made this carrots they came out so mushy they were not that great. I would suggest using a fork to pinch in the carrots at 5 minutes. They need to be medium soft, not saggy.
Serve the carrots on a tray (trim the green leaving some stems for decoration). Pour the vinaigrette on top and serve.
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