Wellness Wednesdays: Citrus Roasted Carrots (giant salad!)

Citrus Roasted Carrots
Quinoa Pilaf: White Lima Beans & Currants

Arugula & Radicchio Salad
Hazel Nuts & Orange Champagne Dressing

Preheat the oven to 425

Scrub and slice the carrots lenghtwise

Toss the carrots with evoo, salt, pepper and orange zest

place cut side down on a foil lined baking sheet (with melted coconut oil) and roast for 20 minutes, or until for tender

Meanwhile, cook the quinoa and beans.  Drain and toss together with currants and lemon olive oil

Thinly slice the radicchio and toss with arugula

Toss with a homemade orange dressing

Chop together hazelnuts and parsley – mix with orange zest, evoo and salt

Plate and enjoy warm or at room temp!