This is a sweet and savoury way to change up the usual boring carrot dish! The apricots, in addition to a variety of vitamins, are a good source of iron and potassium. Both carrots and apricots are also good sources of beta carotene, which converts to Vitamin A when consumed. I have made this dish very light on the oil, which reduces the calories without compromising the taste.
Ingredients:
1 tsp olive oil infused with red chili peppers and rosemary
-1/2 cup dried Turkish apricots, chopped (measured after chopping)
-6 medium carrots, peeled and cut lengthwise, then halved
-1/2 a vidalia onion, chopped
-1/2 tsp ground cumin
-1 tsp garlic powder
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1. Preheat oven to 350F
2. Toss all ingredients in a 13" x 9" baking dish & bake, covered for about 30 minutes, tossing lightly half way through cooking time.
