Learn how to cook "Appetizer of roasted carrots with vegetables and nuts". Delicious recipe.
Serve these delicious mini candied carrots with vegetables and nuts as a vegan dish for any holiday. You can cook in a larger baking dish instead of mini tins. In both cases, you will have an incredibly delicious nut appetizer.
Required products :
Method of preparation :
Preheat oven to 200 degrees. Season the carrots with 1 tablespoon of olive oil and 2 tablespoons of maple syrup. Season to taste and arrange in a tray covered on the bottom with parchment paper. Bake for 20-25 minutes or until the carrots are soft and caramelized.
Mix the ground flaxseed with 4 tablespoons of water and set aside to thicken.
Heat 1 tablespoon olive oil and fry the onion and celery until soft and translucent (about 10 minutes). Add a little water if necessary so as not to burn the vegetables. Add the garlic, mushrooms, rosemary, tomato paste, tamari sauce (or soy sauce) and smoked paprika and fry until the mushrooms are soft (about 10 minutes). Transfer the mixture to a bowl and allow to cool for 5 minutes.
Pour the pecans and hazelnuts into a chopper and blend until coarsely crushed. Add green lentils, chickpeas and blend until you get a thick and dry paste. Mix the nuts and legumes with the mushroom mixture, ground almonds, 2 tablespoons of maple syrup and soaked flaxseed, season with spices to taste and stir.
Grease 6 rectangular mini baking tins and cover each with paper. Arrange the roasted carrots on the bottom. Combine the remaining carrots with the nut mixture, fill the tins and smooth. Bake for 20 minutes in a preheated oven. Remove, refrigerate for 10 minutes and serve.
Fry sage and thyme in 1 tablespoon of olive oil until crispy and mix with the remaining 1 tablespoon of maple syrup. Pour the mixture over the baked mini sweet carrots with vegetables and nuts and serve.
Have a good time!