Roasted carrots with pear vinaigrette

Name: Roasted carrots with pear vinaigrette
Prep time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 500 g carrots; 1 organic lemons; 1 onions; ½ pears; 100 g hazelnuts; 3 tbsp apple vinegar; 5 tbsp olive oil; 1 ½ tsp salt; a little pepper

salad vegetable dishes

Total: 1 hr 10 min. | Active: 40 min.

vegan, lactose-free, gluten-free

464 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

How it's done

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.

Show complete recipe