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Vegetarian Thanksgiving Side Dish: Rainbow Carrots and Chard
This recipe for Rainbow Carrots and Chard is a stunningly colorful side dish perfect for the holidays or your next gathering. Colorful carrots and chard stems are blanched and then tossed in a light lemon vinaigrette for a healthy and simple recipe.
Servings 4 servings
Calories 173 kcal
Ingredients
- 1 pound small carrots , trimmed and scrubbed
- Coarse sea salt and freshly ground black pepper
- 1 bunch rainbow Swiss chard , stems trimmed (leaves reserved for another use)
- 2 Tbsp fresh lemon juice , plus 1/2 lemon, thinly sliced into rounds
- 1 tsp sugar
- 1/4 cup extra-virgin olive oil
- Fresh mint leaves , for serving
Instructions
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Prepare a large ice-water bath. Cook carrots in a pot of genreously salted boiling water until crisp-tender, about 7 minutes. Transfer carrots to ice bath until cool, then remove with tongs and pat dry.
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Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.
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Whisk together lemon juice and sugar in a small bowl. Season with salt and pepper. Add oil in a slow, steady stream, whisking until combined and emulsified.
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Combine carrots, chard, and lemon rounds in a large bowl. Toss with dressing then transfer to a serving platter. Top with mint and serve.
Nutrition Facts
Vegetarian Thanksgiving Side Dish: Rainbow Carrots and Chard
Amount Per Serving
Calories 173
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 408mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 1g2%
Vitamin A 19680IU394%
Vitamin C 13.2mg16%
Calcium 44mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.