Spring carrot with pomegranate vinaigrette

Total time: 1hr 05m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 224 Kcal, 4g Protein, 21g Carbohydrates, 14g Fat


  • Carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp thyme leaf
  • 1 tsp salt
  • 800 g spring carrots, cut in half lengthways if necessary
  • To roast
  • 3 tbsp shelled almonds, roughly chopped
  • Pomegranate vinaigrette
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp chives, finely chopped
  • salt and pepper to taste
  • 1 pomegranate, seeds removed

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  • Carrots

    Mix the oil, maple syrup, thyme and salt in a bowl. Add the carrots, mix, spread on a baking tray lined with baking paper.
  • To roast

    Approx. 35 mins. in the centre of an oven preheated to 200°C. Scatter the almonds over the carrots, bake for a further 10 mins.
  • Pomegranate vinaigrette

    Mix together the oil, lemon juice and chives, season. Add the pomegranate seeds, pour over the hot carrots.
  • That fits:

    seared meat, risotto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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