Cooked Carrots

Courtesy Neda Varbanova

At the height of summer, even spa pros need all the help they can get fighting sun damage. Luckily, you can defeat free radicals by eating right—without compromising on flavor—thanks to these Moroccan Cumin Carrots from Neda Varbanova’s blog Healthy with Nedi. The recipe features vitamin-rich carrots and relies on spices like cumin and harissa, which are chock full of antioxidants, to delight the taste buds. Add it to the rotation as a healthy snack or delish side dish, and you’ll look and feel radiant all summer—and beyond. —Jasmine Brown

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Moroccan Cumin Carrots
Yields 4 servings

2 bunches of carrots (about 12)

Marinade:
1 tbsp. lemon juice
1 tsp. honey
1 tsp. cumin
1 tsp. harissa
½ tsp. paprika
½ cup extra virgin olive oil
Salt and pepper to taste

Topping:
2 tbsp. goat cheese
2 tbsp. chopped parsley

Preheat oven to 400 degrees Fahrenheit. Wash, peel and trim carrots, then dry with a paper towel and set aside. In a mixing bowl, combine all of the marinade ingredients. Line a baking sheet with parchment paper and place carrots on top. Pour part of the marinade over the carrots, making sure a tiny bit of glaze is left over. Massage the marinade over the carrots, then roast for 20 minutes until tender. Serve topped with remaining glaze, goat cheese and chopped parsley.

This story first appeared in the July issue of DAYSPA Magazine. To receive the magazine, click here to subscribe.

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