Lisa Mary Kalmerton
Rainbow roots with balsamic vinegar and rosemary
Roasted roots with rosemary and balsamic vinegar.
Preheat the oven to 200 ° C. Halve the roots in the length. Halve the shallots. Ris the needles of the sprigs of rosemary and cut half finely.
Mix the carrots and shallots with the chopped rosemary and oil.
Spread over a griddle covered with parchment paper and grate in the middle of the oven for about 25 minutes. Change regularly.
Remove the carrots from the oven and season with salt and pepper. Sprinkle with the balsamic vinegar and garnish with the rest of the rosemary.
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