A quick and easy recipe that never fails to impress. Just the thing for a family Sunday lunch!
Roasted carrots with almonds and asparagus
- 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
Step by step
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.
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.
Add the seasoning to the vegetables and bake for 5 more minutes.