Spring carrot with pomegranate vinaigrette

Spring carrot with pomegranate vinaigrette

Total: 1 hr 5 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 224 kcal
, Fat: 14 g
, Carbohydrate: 21 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 tbsp maple syrup
1 tbsp thyme leaf
1 tsp salt
800 g spring carrots, cut in half lengthways if necessary

To roast

3 tbsp shelled almonds, roughly chopped

Pomegranate vinaigrette

2 tbsp lemon juice
2 tbsp olive oil
2 tbsp chives, finely chopped
salt and pepper to taste
1 pomegranate, seeds removed
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How it's done

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Mix the oil, maple syrup, thyme and salt in a bowl. Add the carrots, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C. Scatter the almonds over the carrots, bake for a further 10 mins.

Pomegranate vinaigrette

Mix together the lemon juice, oil and chives, season. Add the pomegranate seeds, pour over the hot carrots.

Good to know
That fits: seared meat, risotto.

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