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BBQ carrots

Préparation - 15 minutes


Serves 4 to 6

  • 500 g Nantes carrots, peeled and cut in 2
  • 30 mL (2 tablespoons) Goccia di Sole hot pepper olive oil
  • 15 mL (1 tablespoon) Rufus Teague apple BBQ sauce
  • 15 mL (1 tablespoon) chopped parsley
  • 5 mL (1 teaspoon) Favuzzi fennel pollen



  1. In a pot, bring to the boil a good amount of salted water. Blanch the carrots for three minutes, then drain.
  2. In a small bowl, combine the hot pepper oil and BBQ sauce to make a smooth sauce.
  3. Heat some oil in a frying pan and add the blanched carrots.
  4. Add the sauce and mix well to coat the carrots.
  5. Sprinkle with the parsley and fennel pollen to finish.