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
-
35 minSide dishsesame seeds, eggplant, oil, Japanese soy sauce, fish sauce, lemon, Mihoen, carrot julienne, fresh coriander,oriental noodle salad with eggplant
-
10 minSide dishmeal of bantam,), olive oil, Greek yoghurt, oregano, rosemary,baby potatoes with herb sauce
-
15 minSide dishbutter, chives, flat leaf parsley, garlic, lemon juice,French herb butter
-
5 minSide dishbuttermilk, yogurt, cumin powder (djinten), fresh ginger, turmeric, fresh coriander, Red onion,curry marinade for chicken
Nutrition
215Calories
Fat23% DV15g
Protein4% DV2g
Carbs5% DV16g
Loved it