Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Glazed Carrots

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These simple balsamic glazed carrots are a perfect easy recipe to make to compliment any dish. Use up those extra carrots!

Balsamic Glazed Carrots
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This recipe is so easy but tastes so good.
Servings
4 (1/2 cup each)
Servings
4 (1/2 cup each)
Balsamic Glazed Carrots
Votes: 0
Rating: 0
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This recipe is so easy but tastes so good.
Servings
4 (1/2 cup each)
Servings
4 (1/2 cup each)
Ingredients
Servings: (1/2 cup each)
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes or until slightly soft.
  3. Add balsamic vinegar, brown sugar and thyme. Cook for an additional 5 minutes and serve immediately.
Recipe Notes

Balsamic Glazed Carrots Nutrition Facts Serving size 1/2 Cup (128g) servings per container 4 Amount per serving Calories 90 % Daily Value Total Fat 3.5 g 4 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 90 mg 4 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 10 g Added Sugars 3 g 6 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 43 mg 4 % Iron 1 mg 6 % Potassium 283 mg 6 %

Roasted Asparagus Salad

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Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper!

Roasted Asparagus Salad
Votes: 1
Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Roasted Asparagus Salad
Votes: 1
Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Ingredients
Servings: (1.25 cups each)
Units:
Instructions
  1. To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
  2. Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
  3. Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
  4. Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes

Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.

Roasted Asparagus Salad Nutrition Facts Serving size (169g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 6 g 2 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 74 mg 6 % Iron 3 mg 15 % Potassium 340 mg 8 %