Italian-Style Carrots with Arugula and Prosciutto recipe

Ingredientsfor

Ingredients: 16 baby carrots (with greens); 2 Tbsps olive oil; 1 untreated Orange (juiced and zested); salt; 1 pinch sugar; freshly ground peppers; 1 bunch Arugula; 16 slices Prosciutto

How healthy are the main ingredients?

Arugula olive oil sugar carrot Orange salt

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Preparation

Peel carrots and cut off the greens, leaving up to 2 cm (approximately 3/4 inch) of greens attached. In a saucepan, heat the oil and fry the carrots over low heat for 4 minutes. Add orange juice and zest and season with salt, sugar and pepper. Cover and simmer gently for about 6 minutes. Remove lid and allow liquid to evaporate over high heat during the last minute of cooking. Remove the carrots from pan and allow to cool.

Rinse the arugula, trim and spin dry. Wrap each carrot with some arugula and 1 slice of prosciutto. Arrange on plates, garnish with salt and pepper and serve.

Calorie	450 cal.	(21 %)
Protein	26 g	(27 %)
Fat	23 g	(20 %)
Carbohydrates	33 g	(22 %)
Sugar added	1 g	(4 %)
Roughage	13.7 g	(46 %)

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Ingredients

Italian-Style Carrots with Arugula and Prosciutto