How about something super simple and healthy for the week after Thanksgiving? Maybe give your body some much needed relief?
Ok, I've got you covered with this spiced carrot salad.
Spiced Carrot Salad
Adapted From Plenty
1 lb carrots
1/3 cup olive oil
1 medium onion, finely chopped
1/2 tsp sugar
2 garlic cloves, minced
1/2 small can chopped green chilies
1/4 tsp ginger
3/4 tsp cinnamon
1 tsp paprika
1 tsp cumin
1 tbsp cider vinegar
1 tbsp preserved lemon*
1 1/2 cup parsley leaves, chopped
1. Cut carrots into 1/2 inch disks and cook in salted boiling water, covered, until tender. Approximately 10 minutes, you don't want them to be mushy. Drain in a colander while you prep the rest of the ingredients.
2. Heat olive oil in a large pan and cook onions until browned and softened. Add carrots and all remaining ingredients, reserving some parsley for garnishing. Season with salt and stir well.
3. Salad can be served hot or at room temperature. Garnish with reserved parsley.
*Don't go nuts in search of the preserved lemon. I happened to have some and was excited to find a recipe that utilized preserved lemon. Just give a squirt of some juice or perhaps a little zest to get some citrus flavor in the mix.
Vegetables without a cream sauce? No carbohydrates? Your tummy with thank you.
This was a perfect jazzy vegetable side dish. Yum!