Roasted carrots with cranberries Polenta taragna

The roasted carrots with cranberries they are an original side dish in presentation as well as in taste. Perfect to serve during one dinner with friends, they provide an easy and rather quick recipe. A healthy dish full of flavor, thanks to honey, oregano, mint and lemon.

Ingrediants

  • 500 g of carrots not too big
  • 60 g of dehydrated cranberries
  • 60 g of fluid honey
  • the zest of 1 lemon
  • dried oregano
  • fresh mint
  • 1 clove of garlic
  • extra virgin olive oil
  • 40 g of sliced ​​almonds
  • salt
  • pepper

How to prepare: Roasted carrots with cranberries

The roasted carrots with cranberries they are an original side dish: a recipe that successfully combines the sweetness of carrots with that of honey and with the sourness of cranberries. A dish within everyone’s reach, to be served to one dinner with friends.

Carrots are rich in beta-carotene, a vegetable pigment that makes them an excellent source of vitamin A and valuable aid for the health of sight and skin. Thanks to their characteristic flavor they are excellent raw in mixed salads, also in combination with fruit such as the fresh salad with avocado, mango and carrots or the delicious rich salad. Cotte are a versatile ingredient at the base of many preparations, as well as giving life to tasty soups and side dishes.

The versatility of the carrot is also successfully demonstrated in the preparation of delicious desserts: from the simple Camilla Cake to the romantic and refined Tiered Cake with lime cream, try all the desserts with carrots from Cucchiaio.it.

OTHER TASTY RECIPES: Roquefort carrots, Carrot and fennel cream, Carrot flan, Spiced pumpkin and carrot soup with feta, honey and pistachio

Easy execution Preparation time 15 min Cooking time 25 min – 30 min Servings 6

How to prepare: Roasted carrots with cranberries

Preparation Roasted carrots with cranberries - Step 1

Preparation Roasted carrots with cranberries - Step 1

Wash and dry the carrots, peel them with a potato peeler and cut them in half lengthwise. If they are very large, cut them into wedges. Transfer them to a baking sheet lined with parchment paper, placing them side by side, so that they do not overlap too much. In a small bowl, collect 2-3 tablespoons of oil with the sliced ​​garlic, the finely grated lemon zest, oregano and mint to taste, salt, pepper and honey. Mix everything very well and use this emulsion to season the carrots, using a kitchen brush to make sure you cover them evenly. Spread the cranberries on the surface.

Preparation Roasted carrots with cranberries - Step 2

Preparation Roasted carrots with cranberries - Step 2

Bake them in a preheated oven at 200 ° for 25-30 minutes or until they are golden and tender. Meanwhile, toast the sliced ​​almonds in a non-stick pan. Remove the roasted carrots with cranberries from the oven, transfer them to a serving dish and top with the sliced ​​almonds.

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