Ras El Hanout roasted carrots, red onions & beetson 12/08/2009
Printable recipe here! Recipe: For 3 persons, a large part Ingredients: 500 gr of thin carrots, cut vertically into 2, peeled, cleaned, washed & pad dry with kitchen paper 5 medium-sized beets, skin peeled off & cut into 4 ( you have to wear gloves because otherwise your hands will be messy & purple coloured ) 2 large red onions, peeled & cut into 4, into wedges 3 teaspoons of Ras el Hanout a fruity EVOO, about 4 to 5 tablespoons some Maldon sea salt finely grinned black pepper What is Ras El Hanout? Method: 1. Prheat the oven to 200°C. ( 392 F ) for about 10 minutes. 2. Take 2 fitting non stick roasting tins & lay your carrots, onion wedges & beets alongside each other in 1 layer. Sprinkle some Maldon sea salt & add a few grinds of black pepper over the top of the vegetables. Sprinkle the ras el hanout all over the vegetables. Drizzle the fruity EVOO all over the vegetables, evenly divided. Not too much. 3. Place into the preheated oven & bake for about 25 to 30 minutes until the vegetables are cooked trough. 4. When ready, take them out of the oven & wait for about 5 minutes & serve! Enjoy! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts You might like: 1. beetroot soup 2. Grilled salmon with a wasabi dressing, baked potato wedges, balsamic & fresh oregano marinated beetroots on a bed of watercress 3. Beetroot risotto with ricotta & parmesan 4. Beetroot wedges with a balsamic & orange marmalade sauce 5. beetroot appetizers, served in a Belgian endive leafThis is one of my favourite beet dishes. Looks attractive, hey?