English
Delicious roasted carrots with almonds and asparagus
Ingredients
* ½ kilo thinly sliced carrots
* ½ kilo wild asparagus
* 1 spring onion
* 1 sprig of rosemary
* 60 g roasted almonds
* 1 cup of Borges extra-virgin olive oil
* 1 clove of garlic
* 1 soupspoonful of brandy
* 1 leaf of fresh parsley
6 SERVES
30 MIN
EASY
Serving Suggestion
- * A quick and easy recipe that never fails to impress. Just the thing for a family Sunday lunch!
Step by Step
Preheat the oven to 220 ºC. Arrange the carrots (cut in 4 pieces), asparagus (cut in half), rosemary and spring onion on an oven tray, drizzle with ½ cup of extra-virgin olive oil, add salt and pepper and bake for about 12 minutes until well cooked.Make a seasoning by putting the garlic, parsley, almonds, the other ½ cup of extra-virgin olive oil and brandy in the blender, adding some water (about 30 ml) and giving it a whiz until you get the desired texture. Add the seasoning to the vegetables and bake for 5 more minutes.
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