Pickled carrots are a very nutritious and quickly prepared dish. They only take 15 minutes to bake. I usually make a large jar and keep it in the refrigerator for a week. You can use them in many ways, in salads, with fish or chicken cooked together with white wine. It'll be your quick, easy, and low-calorie dinner.
Ingredients
- 3 carrots, sliced into 4~5 cm thickness
- 3 teaspoons salt
- 1~2 teaspoons paprika
- 4 tablespoons olive oil, only for baking
Instructions
- First wash the carrots and cut them into 4-5 cm thick slices. Put them on a baking tray, which you can line with a layer of parchment paper or foil.
- Sprinkle them with salt, and paprika, and drizzle the carrots with olive oil.
- Put them in the oven and bake them for 15 minutes at 180 °C/ 356 °F.
- Put the carrots in the fresh-keeping container, pour the olive oil over them until all the ingredients are covered, cover the surface with cling film and close the lid.
- They'll keep in the refrigerator for 1 week. You can use them as a salad with marinaded cucumbers and cherry tomatoes. As a main dish with white wine steamed pickled carrots with white fish or pasta with cherry tomatoes.
Nutrition Information:
Serving: 100g Calories: 213kcal (11%) Carbohydrates: 10g (3%) Protein: 2g (4%) Fat: 20g (31%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Sodium: 2373mg (103%) Potassium: 379mg (11%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin A: 14132IU (283%) Vitamin C: 4mg (5%) Calcium: 41mg (4%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
