Roasted Carrots & Summer Veggies in Lemony Butter

Light Cooking for me is a healthy approach to cooking. It is nothing but swapping your high calorie ingredient with a much less calorie one or use of less oil & no frying process. If you are health conscious or on a diet & would want to try out low calorie, Light cooking recipes, this is one of the dishes which you can try. Summer is in its peak & summer veggies are also in plenty, so why not include them into your diet at least once in a week. Less oil, no hassle frying, just boil it or bake it.

Roasted Carrots & Spring Veggies can be a great accompaniment too with your roasted Chicken or steak. May the goodness of nature prevail & cheers to a healthy Life!!

Roasted Carrots

Ingredients:

• 750 gm /8-10 medium carrots (halved lengthways)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• salt & pepper to season

Method:

1. Boil the halved carrots in a saucepan for 10-12 minutes until they are tender but not so much. Meanwhile preheat the oven to 160 degree Celsius / gas 4.
2. Drain the water & tip the carrots into a roasting tin.
3. Add the olive oil, cumin , coriander & the seasonings to the carrots.
4. Roast the carrots for 45 minutes until they brown at the edges.

Summer Veggies in Lemony Butter

Ingredients:

• 200 gm fresh/frozen peas
• 200 gm green beans (trimmed & cut into half)
• 1/2 of big cauliflower or broccoli (cut into florets)
• 1 green cabbage (optional, shredded)
• 25 gm butter
• juice of 1 lemon
• salt & pepper to season

Method:

1. Boil water in a big sauce pan & put in the veggies & cook for 10-12 minutes & no more.
2. Drain the water & rinse the veggies under cold water. Drain again.
3. Melt the butter in the same saucepan until it starts to foam. Add the lemon juice & the vegetables. Toss everything together until the butter is coated with the veggies. Season well with salt & pepper. Squeeze half a lemon more at the time of serving.