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Valerie Brunmeier
Root with spring onions from the oven
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Ingredients
Directions
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Additional requirements: roasting tray.
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Preheat the oven to 220 ° c.
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Chop the hazelnuts roughly.
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Peel the carrots with a peeler and cut the tip off, leaving a piece of green of a cm.
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Cut the carrots from the spring onions and cut a cm from the ends on the green side.
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Divide the carrots and the spring onions into the roasting pan.
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In a bowl, spoon the thyme with the hazelnuts, a teaspoon of coarse sea salt, a teaspoon of freshly ground black pepper and the cumin mixed together.
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Sprinkle this mixture over the carrot and spring onion.
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Sprinkle the olive oil over it.
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Roast the carrots and spring onions in the oven in thirty minutes until they are al dente and light in color, scoop them occasionally.
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Keep an eye on the vegetables at the end of the oven time.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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