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Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 124 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.1mg | 3 % | |
Potassium 438.5mg | 12 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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