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m a p l e - C h I p o t l e r o a S t e d C a r r o t S
This sweet and spicy side dish adds a pop of color and will have
everyone in your family eating their veggies!
Servings: 4 Prep time: 5 minutes Cook time: 30 minutes
Ingredients:
• 2 pounds carrots -
peeled and cut into 2-3 inch strips
• 1
1
/2 Tbsp olive oil
• 2-3 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 3/4 tsp chipotle powder
• 1 tsp Himalayan salt
• 1/4 tsp ground pepper
• 2 Tbsp freshly chopped parsley
• 1/2 cup pomegranate seeds
Directions
1. Clean kale, remove rib and chop roughly. Tear baby spinach to bite size pieces.
2. Toss remaining ingredients together.
3. Prepare dressing - mix together with a whisk.
4. Dress the salad and let sit for 30 minutes to allow flavors to mingle.
5. Enjoy!
Nicole Piazza, MS, RD
The Clean Plate Kitchen, Clinton | www.CleanPlateClinton.com
"Well, the sun's not so hot in the sky today and
you know I can see summertime slipping on away.
A few more geese are gone, a few more leaves
turning red, but the grass is as so as a feather in a
featherbed. So I'll be king and you'll be queen, our
kingdom's gonna be this lile patch of green."
~ James Taylor, "September Grass"
