Filter
Reset
Sort ByRelevance
Valerie Brunmeier
Root with spring onions from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minSide dishsunflower oil, white almonds, red cabbages, pears, Red onion, Red wine vinegar, extra virgin olive oil, fresh goat cheese,red cabbage with grilled pear and goat cheese
-
15 minSide dishradish, chives, Greek yoghurt, garlic, extra virgin olive oil,tzatziki of radish
-
20 minSide dishwhite almonds, zucchini, Parmesan cheese, garlic, basil, dried basil, olive oil, Tabasco,courgettespread
-
20 minSide dishgreen beans, basil, balsamic vinegar, extra virgin olive oil,green beans with basil
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it