Glazed carrots

Sweet meets savory: carrots glazed in honey, orange juice and soy sauce are combined with roasted hazelnuts, pomegranate seeds, fresh coriander and sesame seeds to create a colourful oriental starter for festive days.

Leicht

20 min.

Vegetarian

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Ingredients

¼ Pomegranate

40 g Hazelnut kernels

300 g Carrots

3 EL Bratöl mit Sesamöl

1 EL Honey

2 EL Orange juice

2 TL Soy sauce

4 Stem Coriander

½ TL Sesame

Preparation

First deseed the pomegranate and roughly chop the hazelnuts. Roast the nuts in a pan without oil until they are golden brown and fragrant – this is how they develop their full aroma. Peel the carrots and halve or quarter them lengthways, depending on their size. Heat some frying oil in a pan and fry the carrots until they are soft and lightly browned.
Then deglaze with honey, orange juice and soy sauce and reduce the mixture to a smooth, slightly syrupy sauce. Arrange the glazed carrots on plates, sprinkle with roasted hazelnuts and fresh pomegranate seeds. To finish, garnish with a few coriander leaves and sesame seeds.