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Roasted Carrots with Mushrooms, Honey and Spices
Easy and healthy roasted carrots with fox mushrooms, dill blossom and spices.
Author
Charlé Visser
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
portions
Course
Dinner, Lunch, Salad
Cuisine
European, Healthy, Vegan, Vegetarian
Cook Mode
Prevent your screen from going dark
Ingredients
▢
1
bunch
(
1
bunch
)
young carrots
▢
3
cloves
(
3
cloves
)
garlic
-
smashed
▢
1
cup
(
1.06
cup
)
chanterelle mushrooms
-
fresh
▢
1
teaspoon
(
1.0
teaspoon
)
caraway seeds
▢
1
teaspoon
(
1.0
teaspoon
)
fennel seeds
▢
1
teaspoon
(
1.0
teaspoon
)
thyme seeds
▢
1
tablespoon
(
1.0
tablespoon
)
dill blossom
▢
1
tablespoon
(
1.0
tablespoon
)
honey
▢
1
tablespoon
(
1.0
tablespoon
)
olive oil
-
extra virgin
Instructions
Roast spices, grind and set aside
Roast mushrooms and set aside
Roast carrots until golden brown, add a touch of water and cook until tender with the lid on the pan.
Add a spoon full of honey and crack up the heat for the honey to caramelise a bit. Don't burn it!
Add the mushrooms and spices
Finish with dill blossom, seasoning and lemon or lime juice to taste.
Notes
** If you like to eat meat this is a great side dish for
steak
or
baked chicken breast
Nutrition
Serving:
200
g
Calories:
150.47
kcal
Carbohydrates:
25.38
g
Protein:
3.66
g
Fat:
5.19
g
Saturated Fat:
0.7
g
Sodium:
77.5
mg
Fiber:
4.26
g
Sugar:
11.19
g
Vitamin A:
93.2
IU
Vitamin C:
16.83
mg
Calcium:
10.99
mg
Iron:
9.26
mg
Keywords:
chanterelle mushrooms, roasted carrots, seasonal vegetables, wild mushrooms
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