Healthy Recipes for a Vegan Pregnancy : Sides (part 17) - Caramelized Baby Carrots, Roasted Garlic, Zucchini, and Onions

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Caramelized Baby Carrots

Baby carrots have a natural sweetness when cooked, and this recipe turns them into a treat even the pickiest veggie hater will gobble up.

SERVES 4

4 cups baby carrots

1 teaspoon lemon juice

2 tablespoons vegan margarine

2 tablespoons brown sugar

14 teaspoon sea salt

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Simmer carrots in water until just soft, about 8–10 minutes; do not overcook. Drain and drizzle with lemon juice.

2. Heat together carrots, margarine, brown sugar, and sea salt, stirring frequently until glaze forms and carrots are well coated, about 5 minutes.

Per Serving

Calories: 119 | Fat: 6g | Sodium: 322mg | Fiber: 4g | Protein: 1g

 

Roasted Garlic, Zucchini, and Onions

Roasting veggies brings out their natural flavors, so little additional seasoning is needed in this delicious recipe.

SERVES 4

6 whole cloves garlic

4 zucchini, chopped

1 onion, chopped into rings

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon fresh thyme

2 teaspoons nutritional yeast (optional)

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Preheat oven to 400°F.

2. Arrange the garlic, zucchini, and onions on a baking sheet. Drizzle with vinegar and oil and season with salt and pepper, tossing to coat well.

3. Roast in oven for 20–25 minutes, then toss with fresh thyme, nutritional yeast, and additional salt and pepper to taste.

Per Serving

Calories: 83 | Fat: 4g | Sodium: 23mg | Fiber: 3g | Protein: 3g

 
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