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
-
30 minLunchharicots verts, lettuce, lamb's lettuce, arugula, cucumber, avocado, lemon juice, radishes, smoked chicken fillet, cress, Sesame seed, sesame oil, honey, orange juice, orange grater, olive oil,green salad with avocado, chicken and orange sesame dressing -
20 minSide dishBroccoli, pomegranate, fine mustard, olive oil, star fruit, mini romaine, lamb's lettuce, arugula, leaf parsley,Christmas salad -
20 minSide dishceleriac, red apple, lemon, butter, onion, turmeric, goat cheese, egg, honey, whipped cream, hazelnut,casserole of celeriac, hazelnuts and goat's cheese -
60 minSide dishorange, fresh date, fresh fig, onion, fresh ginger, cayenne pepper, chilli pepper flakes, Brown sugar, white vinegar,fig-date chutney
Nutrition
145Calories
Sodium1% DV30mg
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g
Fiber16% DV4g
Loved it