Baked carrots, flavored with rosemary and millet seeds
For 2-3 people :
- 10 carrots
- 2 onions
- 20 small baby potatoes
- 2 sprigs of fresh rosemary
- 80ml olive oil
- 250g millet
- 1 handful spinach leaves
- Salt & Pepper
Start by heating the oven to 180°.
Meanwhile, wash the vegetables.
Peel the carrots, cut the onions into rings and brake the spinach by hands. Finally, cut the potatoes in half. (The skin of this potatoes is so thin that you can eat it ^^).
Remove the leaves from the rosemary. To do this, pinch the top of the strand with one hand and wrap the fingers of the other hand around the stem, just below the tip. Slide your fingers down- while gently removing the leaves.
Place the cooking paper on the baking tray of your oven before placing the carrots. Sprinkle them with 10ml of olive oil, salt, and pepper, and add the rosemary leaves.
In the oven dish, put the potatoes, and season them with about 70ml of olive oil, salt, and pepper.
Bake for about 30 minutes at 180°. To make sure that the potatoes are well cooked, simply stick the tip of a sharp knife inside. When the heart is tender, they are cooked.
Then, in a frying pan, heat more about 10ml of olive oil and add the onion rings. Fry them over medium heat until they get golden brown.
Now you can cook the millet in a pot with the boiling water, following the time indications on the package. Then drain and set aside.
In a large bowl or a salad bowl, mix the millet, potatoes, onions, and spinach..
All you have to do now is to prepare your plate! To do that, first arrange the carrots, and garnish them with some spoonfuls of the previously made mixture.
We accompanied this recipe with some Kokoji’s tomato crackers “à la provençale” to add the taste of the summer and sunshine…
Et voilà, perfect for a light and balanced lunch!
Collaboration with the brand Kokoji