For this recipe we used Belgian carrots and sprouts, and Spanish avocados. You can also try it out with other roasted vegetables, following the vegetable and fruit calendar.
Type: lunch, dinner
Ingredients for 2 servings
- 2 carrots
- 20 sprouts
- handful of cashews
- 3 avocados
- pepper, basil, thyme, marjoram, salt
Ingrediënten voor 2 porties (Dutch)
- 2 wortels
- 20 spruitjes
- handvol cashewnoten
- 3 avocado’s
- peper, basilicum, tijm, marjolein, zout
- Chop the sprouts in two and chop the carrots in small slices. Divide them over an oven plate and add the spices and a bit of olive oil. Mix with a spoon and roast for about 40 minutes in an oven on 180 degrees (taste to see if they are ready).
- Remove the peel and pit (don’t throw the pits away) from the avocados and mix the pulp with a fork. Add a bit of pepper. Keep the pit in the pulp until you serve the dish, to keep the green colour.
- Serve with some cashews.