Roasted Carrots with Vinaigrette - PCOS-Friendly Recipe

Servings: 10

Lunch

This Roasted Carrots with Vinaigrette is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1/4 cup Olive Oil
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Minced Garlic
3 sprigs Fresh Thyme, Leaves Removed And Minced
1 sprig Fresh Rosemary, Leaves Removed And Minced
5 pounds Carrots, Trimmed And Peeled
Salt And Pepper, to taste

Instructions

Preheat the oven to 475 degrees.
Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)
To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.
Will keep for two days in the refrigerator. Serve at room temperature or reheat.

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Frequently Asked Questions

Is Roasted Carrots with Vinaigrette good for PCOS?

Yes, this Roasted Carrots with Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 10 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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