Roasted carrots with pear vinaigrette

Roasted carrots with pear vinaigrette

Total: 1 hr 10 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 345 kcal
, Fat: 29 g
, Carbohydrate: 12 g
, Protein: 5 g

This recipe was simply inspired by the ingredients I had at home. This is my favourite way to cook. It means I don't have to go shopping unnecessarily and I always manage to come up with tasty combinations that I wouldn't otherwise have put together. In this case, 500 g of carrots, a pear and some hazelnuts resulted in a delicious warm carrot salad with a pear vinaigrette.


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:

Betty Bossi Koch-Center

Roasted carrots

500 g carrots, cut into slices approx. 5 mm thick
1 tbsp apple vinegar
2 tbsp olive oil
1 tsp salt

Pear vinaigrette

1 organic lemon, grated zest and the juice
2 tbsp apple vinegar
3 tbsp olive oil
1 onion, finely chopped
½ pear, cut into cubes
½ tsp salt
a little pepper

To serve

100 g hazelnuts, roasted, roughly chopped
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Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.

How it's done

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Roasted carrots

Mix the carrots, vinegar, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Pear vinaigrette

Mix the lemon zest and juice with all the other ingredients up to and including the diced pear, season.

To serve

Remove the carrots from the oven. Top with the vinaigrette and hazelnuts.


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