PRO­SCIUTTO-WRAPPED BABY CAR­ROTS AND AS­PARA­GUS

Diabetic Living - - Celebrate -

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,

trimmed, scrubbed

3 tsp whole­grain mus­tard or

gluten-free mus­tard

4 thin slices pro­sciutto,

halved length­ways 16 as­para­gus spears, woody

ends trimmed

3 tsp bal­samic vine­gar

1 tsp ex­tra vir­gin olive oil 1 tsp freshly squeezed

le­mon juice

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.

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