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
-
50 minSide dishripe vine tomato, winter carrot, stalk of celery, onion, garlic, fresh flat parsley, fresh basil, extra virgin olive oil,simple tomato sauce
-
10 minSide dishraisins, carrots, mandarin dressing,carrot salad with mandarin and raisins
-
50 minSide dishsticking potato, chili pepper, garlic, coriander, egg, oil,spicy potato cakes
-
15 minSide disholive oil, shallots, spicy paprika powder, roots, Spinach, pine nuts,stir fried spinach with carrot
Nutrition
215Calories
Fat23% DV15g
Protein4% DV2g
Carbs5% DV16g
Loved it