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Lisa Mary Kalmerton
Rainbow roots with balsamic vinegar and rosemary
Roasted roots with rosemary and balsamic vinegar.
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Ingredients
Directions
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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.
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Mix the carrots and shallots with the chopped rosemary and oil.
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Spread over a griddle covered with parchment paper and grate in the middle of the oven for about 25 minutes. Change regularly.
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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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Nutrition
145Calories
Sodium1% DV30mg
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g
Fiber16% DV4g
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