How To Cook Appetizer Of Roasted Carrots With Vegetables And Nuts - Recipe

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Appetizer Of Roasted Carrots With Vegetables And Nuts - Recipe

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 :

  • 250 grams of baby carrots, peeled and cut into small and thin pieces
  • 3 tablespoons olive oil + more for greasing
  • 5 tablespoons maple syrup
  • 2 tablespoons ground flaxseed
  • 4 tablespoons water
  • 1 large onion, chopped
  • 1 stalk of celery, chopped
  • 2 cloves garlic, chopped
  • 350 grams of mushrooms, finely chopped
  • leaves of 3 sprigs of rosemary, chopped
  • 1 teaspoon tomato paste
  • 2 teaspoons tamari sauce (or dark soy sauce)
  • 1 tablespoon smoked paprika
  • 100 grams of pecans
  • 50 grams of hazelnuts
  • 400 grams of canned green lentils, drained
  • 400 grams of canned chickpeas, drained
  • 40 grams of ground almonds
  • a handful of sage and thyme

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! 

About | Privacy | Marketing | Cookies | Contact us

All rights reserved © ThisNutrition 2018-2024

Medical Disclaimer: All content on this Web site, including medical opinion and any other health-related information, is for informational purposes only and should not be considered to be a specific diagnosis or treatment plan for any individual situation. Use of this site and the information contained herein does not create a doctor-patient relationship. Always seek the direct advice of your own doctor in connection with any questions or issues you may have regarding your own health or the health of others.

Affiliate Disclosure: Please note that each post may contain affiliate and/or referral links, in which I receive a very small commission for referring readers to these companies.