Those of you who follow us on social media will already be aware that we now have a 2nd HQ. Based in Hove/Brighton, East Sussex we’ll be bringing news and views and bariatric recipes and food ideas from beside the sea.
This last weekend we checked out the area further and what a wealth of places, events and stores to explore! From a brisk stroll along the seafront (somewhat breezy), to an amble down ‘The Lanes’ there was much to keep us entertained (and exercised). Venturing just a little further along the coast we also visited
Steyning and found what we think is a gem of a little store that we can see ourselves returning to time and time again.
Beautifully displayed, seasonally-relevant and moderately-priced, The Sussex produce Company enticed us with some wonderful autumn vegetables and salad fare (with big bunches of fresh herbs to savour).
Our most popular finds were the bunches of heirloom or rainbow-coloured baby carrots bags of just-picked salad leaves in a mix that would be hard to beat even from a home kitchen garden. The leaves we have used already and today we are roasting the carrots for a dish that would be brilliant as a Thanksgiving accompaniment or special Sunday Roast side. We’ve added long strips of proscuitto to the carrots but if you want them plain then just omit. We have also used Sweet Freedom syrup/drizzle but you can use maple syrup if you can tolerate and like. The quantity is for 6 but could stretch to 8, so halve if you’re only cooking for 4 or less … then wait for the compliments …
ROASTED ‘WRAPPED’ RAINBOW CARROTS
1 kg/2¼ lb mixed heirloom or rainbow baby carrots, trimmed and peeled (halved lengthways if large)
8 slices prosciutto, cut into 7.5 c/3 inch strips
4 bay leaves
8 thinly pared strips orange zest/rind
low-fat cooking spray or olive oil mist
1-2 tbsp Sweet Freedom drizzle/syrup (or use your favourite sugar-free syrup or maple syrup)
salt and freshly ground black pepper
- Preheat the oven to 180 C/350 F/gas mark 4.
- Wrap each carrot with a strip of prosciutto and place on 2 lightly greased or non-stick baking trays or roasting dishes.
- Divide the bay leaves and orange strips between them then spritz with the spray or mist and drizzle with the Sweet Freedom or syrup. Season well with salt and freshly ground black pepper.
- Roast for 15-25 minutes (depending upon size) or until the prosciutto is crisp and the carrots tender but still with a bite. Serve as a vegetable accompaniment or side dish.
WLS PORTION: ½
CALORIES PER PORTION: 106