Nutrition Facts
4 servings
4
Roasted Multicolored Carrots with Honey and Pomegranate
A beautiful vegetarian salad... Colorful carrots (especially the purple ones contain an anti-inflammatory and antioxidant pigment good for our health) delicately caramelized and accompanied by a tangy vinaigrette to enjoy as a starter or a light dish... An explosion of colors and flavors, a delight!
Ingredients
1 multicolored carrots yellow purple orange white
1 organic yellow lemon
1 ripe pomegranate
2 cloves garlic
2 honey
8 coriander
3 rosemary
1 coriander seeds
2 pumpkin seeds
5 olive oil
sea salt freshly ground pepper
Directions
1
Preheat the oven to 180°C (350°F). Crush the coriander seeds. Peel and crush the garlic cloves. Peel, wash, and dry the carrots. Cut them in half or in quarters lengthwise.
2
Place the carrots in a mixing bowl with the garlic, coriander seeds, chopped rosemary, 2 tablespoons of oil, and 1 tablespoon of honey. Season with salt and pepper. Mix well. Spread the carrots on a baking sheet and then bake for 35 to 40 minutes.
3
Juice the lemon. Remove the seeds from the pomegranate. Mix the lemon juice, pomegranate seeds, the remaining oil, and honey. Season with salt and pepper.
4
Drizzle the warm carrots with this dressing. Sprinkle with washed and dried coriander and pumpkin seeds. Serve immediately.
5
To finish, enjoy your meal!
Ingredients
Ingredients
1 multicolored carrots yellow purple orange white
1 organic yellow lemon
1 ripe pomegranate
2 cloves garlic
2 honey
8 coriander
3 rosemary
1 coriander seeds
2 pumpkin seeds
5 olive oil
sea salt freshly ground pepper
Directions
Directions
1
Preheat the oven to 180°C (350°F). Crush the coriander seeds. Peel and crush the garlic cloves. Peel, wash, and dry the carrots. Cut them in half or in quarters lengthwise.
2
Place the carrots in a mixing bowl with the garlic, coriander seeds, chopped rosemary, 2 tablespoons of oil, and 1 tablespoon of honey. Season with salt and pepper. Mix well. Spread the carrots on a baking sheet and then bake for 35 to 40 minutes.
3
Juice the lemon. Remove the seeds from the pomegranate. Mix the lemon juice, pomegranate seeds, the remaining oil, and honey. Season with salt and pepper.
4
Drizzle the warm carrots with this dressing. Sprinkle with washed and dried coriander and pumpkin seeds. Serve immediately.
5
To finish, enjoy your meal!
Notes
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