10 carrots (Orange and purple)
1 clove of garlic
1 bunch fresh sage
1 handful of whole hazelnuts
2 tbsp sesame seeds
3 tbsp BIO PLANÈTE Olive Oil & Truffle
Pepper from the mill
Preheat the oven to 200 ° C.
Cut the peeled carrots, turnips and beetroot lengthwise.
Chop the sage into small pieces. Bake the hazelnuts for 10 minutes, turning occasionally, allow to cool and crush in a mortar.
Mix the vegetables with the Olive Oil & Truffle, salt, pepper and chopped garlic until everything is evenly marinated. Cook in the oven for about 35 minutes.
In the meantime, halve the pomegranate and remove the seeds.
Refine the baked oven vegetables with a dash of Olive Oil & Truffle and sprinkle with sesame seeds, chopped sage, pomegranate seeds, crushed hazelnuts, salt and pepper.