Filter
Reset
Sort ByRelevance
SuzieQ
Roasted carrots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Heat the olive oil in a small pan. Stir in the onion and thyme and drop the vinegar and a little water over it. Smother the onion covered in 5-8 minutes until tender. Stir in the honey, a little salt and freshly ground pepper and let the compote cool down.
-
Cut the green of the forest carrots so that there is a piece of green of 3 cm at each root. Cut away the thin ends. Clean the roots under running water and dry them with a clean cloth.
-
Brush the carrots thinly with wok oil and roast them on the barbecue - if necessary on a grid with smaller holes - in 10-15 minutes brown and al dente. Turn the roots regularly. Serve the onion compote.
Blogs that might be interesting
-
20 minSide dishfusilli, Cherry tomatoes, mini mozzarella, Red onion, mayonnaise, creme fraiche, white balsamic vinegar, garlic, fresh thyme,pasta salad with tomato and thyme
-
15 minSide dishRed cabbage, orange, olive oil, Red onions, Red wine, raisins,Red cabbage with orange
-
15 minSide dishfine green beans, fresh peas, lemon, liquid honey, extra virgin olive oil, fresh mint, endive, white cheese cubes,beans with endive and white cheese cubes
-
15 minSide dishmango, lemon, orange juice, hot pepper sauce, ice Cube, orange, Red pepper,mango-pepper star
Nutrition
215Calories
Fat23% DV15g
Protein4% DV2g
Carbs5% DV16g
Loved it