Moroccan Carrots|A Tidy Plate

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I was never ever a huge vegetable eater, unless those veggies were smothered in something more tasty like Cattle ranch dressing or honey mustard. When I transferred to Austin in 2011, my very first roomie presented me to hummus, and I began utilizing that as a blanket for my veggies rather. It wasn’t up until I began the autoimmune procedure the next year that I started explore veggies in the cooking area. These Moroccan Carrots bridge the space in between “raw vegetable treat” and “dressed-up veggie side meal” by integrating raw shredded carrots with a mouthwatering herb dressing motivated by Moroccan marinades. Serve them anywhere you would a salad or simply chomp on them in between meals!

Moroccan Carrots recipe from

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Moroccan Carrots

Preparation Time: 20 minutes

Overall Time: 20 minutes

Portions: 4 portions

Nutrition Truths

Calories: 199 kcal Carbohydrates: 16 g Protein: 2 g Fat: 15 g Hydrogenated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 11 g Salt: 145 mg Potassium: 493 mg Fiber: 4 g Sugar: 7 g Vitamin A: 19900 IU Vitamin C: 314 mg Calcium: 50 mg Iron: 0.9 mg

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