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Roasted carrots

(0)
20 Min
 
portions
10 %

Carbs

4 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 843 g
Energy 299 kJ / 71 kcal 2513 kJ / 598 kcal
Sat. fat 1 g 5 g
Unsat. fat 3 g 22 g
Fibre 3 g 23 g
Salt 434 mg 3655 mg
Units:
 
  • 800 g
    Carrot
  • 33 ml
    Olive oil
  • 8 g
    Sea salt
  • 5 ml
    Balsamic vinegar
  • 843 g
    Total recipe weight

Equipment

1 x Baking sheets , 1 x Flat Oven tray , 1 x Peeling knife
Method

Preparation time

5 Min

Cooking time

15 Min

Show pictures

1

Heat the oven to 225c / 437f

2

Leave about 2 cm of the stem on the carrot cut the rest off. Holding the stem peal the carrot and place on a baking tray with baking paper.

3

Drizzle with olive oil and balsamic vinegar and add sea salt and freshly ground pepper to taste

4

Roast the carrots at 225c / 437f for 10 to 15 minutes until they are cooked and nicely caramelised on the out side.

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