2 servings
Preparation 10 minutes
Cooking 50 minutes
170 calories per serving
2 carrots, cut into 1 cm rounds
1 leek, cut into 2 cm pieces
2 tbsp olive oil
1/2 tbsp ginger root, grated
2 tbsp fresh mint
salt and ground pepper to taste
Preheat the oven to 375F.
Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about 1/4 of the dark green part, and cut them into 2 cm pieces.
Transfer the vegetables to a baking sheet or dish. Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 minutes.
Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 minutes more. Garnish with the remaining mint leaves and serve.
From www.soscuisine.com
Preparation 10 minutes
Cooking 50 minutes
170 calories per serving
2 carrots, cut into 1 cm rounds
1 leek, cut into 2 cm pieces
2 tbsp olive oil
1/2 tbsp ginger root, grated
2 tbsp fresh mint
salt and ground pepper to taste
Preheat the oven to 375F.
Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about 1/4 of the dark green part, and cut them into 2 cm pieces.
Transfer the vegetables to a baking sheet or dish. Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 minutes.
Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 minutes more. Garnish with the remaining mint leaves and serve.
From www.soscuisine.com
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