PROSCIUTTO-WRAPPED BABY CARROTS AND ASPARAGUS
Sweet baby carrots in a blanket of crispy prosciutto? Yes, please!
PREPARATION TIME: 20 MINS COOKING TIME: 15 MINS
SERVES 4 (AS A LOW-CARB SIDE)
16 baby (Dutch) carrots,
3 tsp wholegrain mustard or
4 thin slices prosciutto,
halved lengthways 16 asparagus spears, woody
3 tsp balsamic vinegar
1 tsp extra virgin olive oil 1 tsp freshly squeezed
Freshly ground black pepper
1 Preheat oven to 200°C (fanforced). Line a large baking tray with baking paper.
2 Put the carrots in a shallow, microwave-safe dish. Add 60ml (¼ cup) water. Cover and cook on High/ 100% for 2-3 minutes. Drain and rinse under cold water.
Pat dry with paper towel.
3 Spread a little mustard over each strip of prosciutto.
Wrap 2 carrots and 2 asparagus spears in a strip of prosciutto. Place on the lined baking tray. Repeat with remaining carrots, asparagus and prosciutto, making 8 bunches in total.
4 Roast the vegetables for 10 minutes, or until asparagus is tender. Whisk together the vinegar, oil, lemon juice and pepper. Place vegetable parcels on a platter. Drizzle dressing over the vegetables. Serve.