Roasted vegetables with Spanish avocado and cashews / Geroosterde groenten met Spaanse avocado en cashewnoten

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

Season: autumn

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

Recipe

  1. 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).
  2. 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.
  3. Serve with some cashews.
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2 thoughts on “Roasted vegetables with Spanish avocado and cashews / Geroosterde groenten met Spaanse avocado en cashewnoten

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