Easy

Roasted carrot and aubergine with hazelnuts and bacon

Name: Roasted carrot and aubergine with hazelnuts and bacon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Carrot; 400 g Aubergine; 75 g Butter (50 g vegetables and 25 g hazelnuts); 30 g Honey; 25 g Hazelnuts; 150 g Bacon; 1 g Rosemary; 3 g Parsley; 2 g Salt

Total time50 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Vegetable batons with honey and rosemary, finished with hazelnut butter and bacon.

20 minprep

30 mincooking

4servings

1.946 kcalwhole recipe

486 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Side dish 30 to 60 minutes Home-style

Gluten-free and 6 more Indicative dietary requirements

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Side dish

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Side dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Carrot 600 g
Aubergine 400 g
Butter 50 g vegetables and 25 g hazelnuts 75 g
Honey 30 g
Hazelnuts 25 g
Bacon 150 g
Rosemary 1 g
Parsley 3 g
Salt 2 g

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9 ingredients selected

Carrot 600 g
Aubergine 400 g
Butter 75 g
Honey 30 g
Hazelnuts 25 g
Bacon 150 g
Rosemary 1 g
Parsley 3 g
Salt 2 g

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Let’s get cooking

Method

Heat a fan oven to 190 °C. Peel the carrots and cut into 1 cm batons. Cut the aubergine into slightly thicker batons. Melt 50 g butter and mix with the vegetables, honey, chopped rosemary and salt.
Spread over a tray without crowding and roast for 25–30 minutes, turning halfway, until the carrots are tender and the edges golden.
Brown the bacon strips in a frying pan and drain. Melt the remaining 25 g butter with the chopped hazelnuts in a saucepan and cook for 2–3 minutes without burning. Spoon over the vegetables with the bacon and parsley.