I really enjoy roasting my vegetables in the oven. It is a very healthy way to have a result that is a little crisp and more pleasant than steam. Every time I do, I add spices. You’ve seen me prepare sweet potatoes. I prepare them all the time like that! It is a real delight and so simple. I cut them in dice and hop, 30 minutes in the oven.
Today I therefore used carrots, seasonal root vegetable. To have a little fancy, I chose multicolored carrots. I had never been able to find them until then! So when I saw violet and white carrots in my primeur, I literally threw myself on it. Honestly, they do not have a different taste, only the aspect makes the difference.
I tested a new recipe for this spice, Ras el Hanout. I had already seen several recipes on blogs that I follow. Likewise, I stumbled upon it and I wanted to taste it. This spice comes from the Maghreb. It is widely used for tajines and couscous. It is made up of a large number of spices of all kinds. There are nutmeg, cinnamon, turmeric, ginger and so many others. This mixture may vary depending on the village you are in. It is exciting ! I would love to go there to taste all these possibilities! Spices are also excellent for health, turmeric for example is a powerful anti-inflammatory.
I hope this recipe will please you and warm you in these times so cold! I accompanied the cards with filet, chickpeas, pomegranate seeds and chives but you can mix them with whatever you want!
Multicolored carrots roasted with Ras el Hanout
For 3/4 personnes
Vegan / Gluten free
Preparation time : 15 minutes / Cooking time : 30 minutes
1 bunch multicolored carrots
1 tbsp olive oil
2 cc Ras el Hanout spices
salt and pepper
1 can chickpeas
2 cups cooked millet
1/2 pomegranate deseeded
Preheat oven to 180 ° C.
Peel and cut the carrots into strips. In a large bowl, combine the olive oil, spices, salt and pepper. Add the carrots and mix so that all the pieces are impregnated with the mixture.
Pour the carrots on a baking sheet with parchment paper and bake for 30 minutes at 180 ° C.
Meanwhile, combine millet, chickpeas, pomegranate and chives with 1 tbsp cider vinegar. When the carrots are cooked, you can mix everything and enjoy!