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Roasted carrots with pear vinaigrette
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 345
  • Fat about 29g
  • Carbohydrates about 12g
  • Protein about 5g
This is needed
This is needed for 4 people
Roasted carrots
  • 500 g carrots, cut into slices approx. 5 mm thick
  • 1 tbsp apple vinegar
  • 1 tsp salt
  • 2 tbsp olive oil
Pear vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp apple vinegar
  • 1 organic lemon, grated zest and the juice
  • 1 onions, finely chopped
  • 0.5 tsp salt
  • 0.5 pears, cut into cubes
  • a little pepper
To serve
  • 100 g hazelnuts, roasted, roughly chopped
  • Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.
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And that's how it's done
And that's 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.