Roasted carrots with honey and balsamic

Roasted carrots with honey and balsamic

Total: 1 hr | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 366 kcal
, Fat: 20 g
, Carbohydrate: 34 g
, Protein: 8 g

Ingredients

4 people

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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

2 tbsp olive oil with lemon
1 tbsp crema di Balsamico (balsamic cream)
1 kg carrot, quartered lengthwise
1 tsp salt

To serve

1 tsp olive oil
1 tsp fennel seeds
1 garlic clove, squeezed
½ bunch flat-leaf parsley, finely chopped
2 tbsp lemon juice
2 tbsp liquid honey
½ tsp salt
a little pepper
100 g Fine Food Salty Nut Mix, coarsely chopped
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How it's done

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Carrots

Whisk the oil and crema di balsamico in a bowl. Add the carrots, mix, season with salt, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C, turning the carrots once. Remove, allow to cool slightly.

To serve

Heat the oil in a frying pan. Reduce the heat, add the fennel seeds and garlic, sauté for approx. 2 mins., place in a bowl. Add the parsley, lemon juice and honey, whisk. Serve the carrots on a platter, drizzle with the dressing, scatter the nuts on top.

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