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Roasted carrots with almonds and asparagus

30 min


4 persons




0 / 5 (0 votes)


Zanahorias asadas con espárragos y almendras servidas en una bandeja de horno con aceite de oliva virgen extra de Borges

A quick and easy recipe that never fails to impress. Just the thing for a family Sunday lunch!


  • ½ kilo thinly sliced carrots
  • ½ kilo wild asparagus
  • 1 spring onion
  • 1 sprig of rosemary
  • 60 g roasted almonds
  • 1 cup of Borges extra-virgin olive oil
  • 1 clove of garlic
  • 1 soupspoonful of brandy
  • 1 leaf of fresh parsley

Toasted Almonds

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Preheat the oven to 220 ºC. Arrange the carrots (cut in 4 pieces), asparagus (cut in half), rosemary and spring onion on an oven tray, drizzle with ½ cup of extra-virgin olive oil, add salt and pepper and bake for about 12 minutes until well cooked.

  2. Step 2

    Make a seasoning by putting the garlic, parsley, almonds, the other ½ cup of extra-virgin olive oil and brandy in the blender, adding some water (about 30 ml) and giving it a whiz until you get the desired texture.

  3. Step 3

    Add the seasoning to the vegetables and bake for 5 more minutes.

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