Filter
Reset
Sort ByRelevance
Lisa Mary Kalmerton
Rainbow roots with balsamic vinegar and rosemary
Roasted roots with rosemary and balsamic vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
10 minSide dishpan the ajo garlic toast, Mozzarella, anchovies, lemon, mackerel fillet in cans, Piccalilly, mayonnaise, sardines in olive oil, sriracha sauce, smoked salmon,fish soup shelf
-
25 minSide dishcourgettes, Red onion, olive oil, lemon juice, White wine vinegar, fine sugar, currants, cinnamon powder, salt, pine nuts, dill, freshly ground pepper,zucchini salad with pine nuts and currants
-
15 minSide dishlimes, light brown caster sugar, ketjapmarinademanis, Red pepper, pineapple, apples, cucumber,pineapple roach
-
45 minSide dishRed pepper, thin leeks, unsalted roasted almonds, traditional olive oil, Red wine vinegar, smoked paprika, ground cumin, chili flakes, garlic,grilled leeks with romesco
Nutrition
145Calories
Sodium1% DV30mg
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g
Fiber16% DV4g
Loved it