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
-
20 minSnackchickpea, sesame oil, cumin seed, cumin powder (djinten), lemon juice, garlic, cucumber, winter carrot, celery,hummus with raw vegetables
-
70 minSide dishpumpkin, olive oil, rosemary, arugula, walnuts,sweet pumpkin with rosemary
-
65 minSide dishaubergines, flour, Eggs, olive oil, onion, garlic, dried basil, peeled tomatoes, Mozzarella, Parmesan cheese,melanzane of patricia fusco
-
10 minSide dishsticking potato, paprika, garlic, olive oil,potatoes of orange
Nutrition
145Calories
Sodium1% DV30mg
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g
Fiber16% DV4g
Loved it