Root with spring onions from the oven

Additional requirements: roasting tray.

Preheat the oven to 220 ° c.

Chop the hazelnuts roughly.

Peel the carrots with a peeler and cut the tip off, leaving a piece of green of a cm.

Cut the carrots from the spring onions and cut a cm from the ends on the green side.

Divide the carrots and the spring onions into the roasting pan.

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.

Sprinkle this mixture over the carrot and spring onion.

Sprinkle the olive oil over it.

Roast the carrots and spring onions in the oven in thirty minutes until they are al dente and light in color, scoop them occasionally.

Keep an eye on the vegetables at the end of the oven time.