Caponata
Step 1/4
- 14 carrots (small)
- 1½ red onions
Peel the carrots and chop the onions into thin slices. Place in baking tray on parchment paper (with space in between to allow carrots to crisp).
Step 2/4
- 4 tbsp agave nectar
- 4 tbsp olive oil
Whisk the olive oil and agave nectar in a bowl. Pour over the carrots and onions.
Step 3/4
- salt
- agave nectar
- 15 sprigs thyme
Season with salt and pepper and thyme sprigs
Step 4/4
Bake on 218 degrees Celsius for 35 minutes
in Berlin