VEGGIES
Roasted Heirloom Carrots
low carb vegan recipe
2 bunches of small skinny heirloom (multicolorful) carrots
2 tbsp herb-flavored extra virgin olive oil
2 tbsp fruit-flavored white balsamic vinegar
1 tbsp dried herbs, consider Italian mix
Salt and pepper to taste
Makes 4 servings.
Preheat the oven to 400°F/205°C.
This recipe uses a similar flavoring mix as the caramelized fennel because the Mike Ludo diet is all about optimal laziness.
Trim both the green hairy and tiny pointy ends off the carrots, then wash thoroughly (and always wash all veggies thoroughly of course). Place the cleaned up carrots in a large mixing bowl, and drop the dried herbs onto them somewhat randomly and if I didn’t know any better, as though you might be tipsy while cooking.
In a small mixing bowl, combine the oil and vinegar, then pour onto the carrots, tossing to coat them evenly. Salt and pepper to taste.
Spread the carrots out on a large baking sheet lined with parchment paper, and roast for ~1 hour or until they cry for help.
The dark purple carrots always look more ‘burnt’ compared to the other ones, so just go ahead and eat those yourself if others are afraid to.
Carrots have more sugar than most veggies in my low carb diet system, so if your goals are weight loss, reserve this dish for cheat meals.
