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Vegan & Paleo Raspberry-Mustard Rainbow Carrots

by Livestrong_Recipes  |  Jan 12, 2016

Vegan & Paleo Raspberry-Mustard Rainbow Carrots
  1. PREP
  2. 05 m
  • COOK
  • 05 m
  • TOTAL
  • 10 m

Glazed carrots are a common side dish that I love to jazz up with less-common ingredients. I use rainbow carrots for the additional antioxidants compared to regular orange ones -- and because they provide such a bright color to the dish. MCT oil adds richness and also helps keep your body in a ketogenic state, despite the high carbohydrate content of the carrots.

INGREDIENTS

SERVES 6

  • 10 Baby Rainbow Carrots
  • 2 cups Arugula
  • 4 leaf fresh mint leaves
  • 1 tbsp Vinegar, Apple Cider
  • 1 tbsp MCT Oil
  • 1 tbls Raspberry Preserve
  • 1 tbsp Wholegrain Mustard

DIRECTIONS

1 When cutting the carrots, I like to swing them back and forth under the knife for a creative chop with lots of surface area.
2 Steam the rainbow carrots for five minutes or until just slightly tender.
3 Add all of the remaining ingredients to the steamed carrots and stir well.
4 Enjoy!