Maple-roasted carrots

Maple-roasted carrots

Total: 55 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 115 kcal
, Fat: 8 g
, Carbohydrate: 13 g
, Protein: 1 g

Anyone who has been following my recipes for a while will know that I love oven-roasted vegetables. I'm always trying out new recipes and it never ceases to amaze me just how delicious basic vegetables can be when roasted. My latest speciality are maple-roasted carrots with hazelnuts and rosemary. The sweetness of the maple syrup goes beautifully with the carrots and slightly floral rosemary.

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

500 g spring carrots, halved lengthwise
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp rosemary, finely chopped
1 tbsp ground hazelnuts
1 tsp salt
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Utensils

One shallow baking dish.

How it's done

Carrots

Mix the carrots with all the other ingredients up to and including the salt, place in the dish.

To roast

Approx. 40 mins. in the centre of an oven preheated to 180°C.

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