(0)
20 Min
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 gCarrot
-
33 mlOlive oil
-
8 gSea salt
-
5 mlBalsamic vinegar
-
843 gTotal 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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