Turkey day is almost here and lots of you already have come to our site searching for low-salt turkeys and low-salt stuffing recipes. We also have recipes for low-salt side dishes, but went looking for more and found some that sound tasty in a big Thanksgiving roundup done by Bon Appetit magazine.
Roasted carrots with red onions, fennel and mint is the first. I’m not usually a giant mint fan, but here I might make an exception…or I might just leave out the mint along with leaving out the added salt recommended here to make this a low-salt recipe.
Here’s what you’ll need:
2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper [leave out the salt]
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
½ teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves
I normally link to the original page but some readers have complained about that, so here’s the instructions as well: Continue reading “More low-salt, low-fat Thanksgiving side dishes”