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A baking tray rich in colors and teste!

The slightly bitter of the radishes and the sweetness of the carrots toghether in a super easy side dish… that pour out my present mania for underground vegetables 😉

verdure al forno con miele
With this simple and happy dish I say goodbye to you: the move in Shanghai is just around the corner and it needs now all my energy.
I Have some recipes set aside for you, while I’ll be busy in organizing my new kitchen, in connecting with internet (not assumed at all) and in understanding something of my new life…
But I leave you in good hands: Stefania will cuddles you with her deliciuos creations!
So see you soon, and remember that if you want to come with me in China you have just to click here 😉
verdure al forno

Oven-roasted radish and purple carrots
Ingredients for 2-3 serves:

250 g radishes
250 g purple carrots (or classic)
2 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
1 Tablespoon honey
1 Tablespoon thyme, fresh or dry
salt

Clean well the radishes and the carrots. Cut the bigger radishes in half, leave the others whole, and cut the carrots in sticks.
Put the vegetables into a baking tray lined with baking paper.
Mix in a bowl the oil, the lemon juice, the salt, the honey and the thyme.
Pour the mix over the vegetables and stir to season well.
Bake at 190°C for about 20 minutes, until the vegetables are tender.

ravanelli e carote al forno

 

 

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