Rainbow carrots carry an array of wonderful health benefits. The seasonal orange, red, yellow and purple bouquet are an excellent source of vitamin A and C, beta carotene and powerful antioxidants such as Lycopene which fights against toxins, alleviates neuropathic pain, prevents cancer and helps improve heart health.
And of course, those rainbow carrots allow you to eat the rainbow! In fact, each color brings its own health benefits that is why it is important to make sure you eat different colors every day to get all the nutrients, minerals and vitamins your body needs. If you want to know more about this, check my blog Eat Colorfully.
Ingredients
- 1 lemon
- 1 tablespoon parmesan (or nutritional yeast for plant-based lovers)
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil + 2 tablespoons for cooking
- ½ cup walnuts
- 1 handful of parsley
- 1 handful of kale
- 1 bunch rainbow carrots
- 4 cloves of garlic
Instructions
Step 1: Cook the carrots
- Preheat the oven to 400 F.
- Peel the carrots and cut them into thick fries.
- Cut the garlic cloves in half, no need to peel them.
- Place the carrot fries on a baking dish or an oven tray
- Sprinkle with olive oil, salt and pepper.
- Cook for about 20 minutes, leave them al dente.
Step 2: Prepare the pesto
- Take out your food processor and add the chopped kale after discarding the stems
- Add the walnuts
- Add the nutritional yeast
- Add the olive oil
- Add the apple cider vinegar
- Add the chopped parsley
- Squeeze the lemon to obtain 2 tablespoons.
- And process. Scrape the edges and process again.
- Leave a little texture, it is so good!
Step 3: Serve the carrots with the pesto, the protein of your choice and ENJOY!
