Take roasted carrots to the next level with this hasselback version of a vegetable-side favorite. Adding thin hasselback cuts to whole carrots not only allows more flavor to seep into the veggies, it also speeds up the cooking time.
Nutrition per serving may change if servings are adjusted.
4 medium carrots, trimmed
2 cloves garlic, very thinly sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped Kalamata olives
Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray or line with foil.
Make crosswise cuts every ¼ inch along each carrot, slicing almost to the bottom but not all the way through. Fill as many cuts as possible with a garlic slice. Carefully transfer the carrots to the prepared baking dish and drizzle with 1 tablespoon oil.
Bake the carrots until just tender, 25 to 35 minutes.
Meanwhile, combine lemon juice, paprika, cumin, coriander, salt, pepper and the remaining 1 tablespoon oil in a small bowl.
Transfer the carrots to a serving platter. Drizzle the dressing over the carrots. Top with parsley and olives. Serve warm or at room temperature.
108 calories;8 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 1 g protein; 16 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 10,637 IU vitamin A; 10 mg vitamin C; 35 mg calcium; 1 mg iron; 173 mg sodium; 234 mg potassium