A delicious stir fry created from a limited number of ingredients. Punching through with their intense flavour, the brazil nuts bring a new dimension to the carrots and pepper. Crispy rosemary leaves top off the texture and aroma.

When I saw the brazil nuts in the store, I knew I had to cook something with them. I don’t think I’ve used them in the kitchen before. In their raw form, they evoke tingling on my tongue — not the good kind. As with many foods though, I suspected cooking might limit my reaction. I was right, and the result was terrific.

As this was an experiment with the nuts, I kept the other ingredients to a minimum. The dish gains a robust nutty flavour. The brazil nuts come front and centre, yet balanced with the sweetness of the carrots and pepper.

Crispy rosemary is something I discovered a bit by accident. It’s been done before, but I don’t see it commonly. By not paying attention to my timing, I threw a bunch of rosemary in a pan with oil before anything else. I noticed the leaves would harden slightly and have a bit of a crunch to them. I’m sure there are some specifics here, as to what heat, and how much oil. You may not get the same crispiness each time, but in all cases, it’ll be a pleasure for the palette.

The exploration of flavours is why I like stir-fries. I can make them from virtually any ingredient — I’ll publish my favourite combinations. If I were being strict, not all my dishes would qualify as a stir fry. But I allow any chopped up pieces of fresh ingredients, stirred and fried in a pan, to be called a stir fry. It best describes the expectations of the dish. By comparison, a sauté makes one think of larger pieces, with less mixing and stirring.

This dish can optionally be served with a thick cream on the side, such as quark or sour cream. It lends the dish a smoother taste. I think it’ll also go well with riced cauliflower, which I’ll be testing soon.

Brazil Nut Carrot Pepper Stir Fry


  1. 50 g 7 tablespoon
    Brazil Nut
  2. 3 large 215 g
  3. 1 large 168 g
    Bell Pepper
  4. 20 g 1 tablespoon
    Frying Oil
  5. ¹⁄₄ teaspoon
  6. ¹⁄₂ sprig 3 centimeter


  • frying pan



  1. Chop the brazil nuts.
  2. Dice the carrots.
  3. Dice the bell pepper.
  4. Pick the leaves from the rosemary.


  1. Add the oil to a frying pan and heat at 100% heat.
  2. Add the diced carrots and rosemary leaves to the pan.
  3. Fry for 2-3 minutes. Stir. Fry for another 2-3 minutes.
  4. Turn the heat down to 70%.
  5. Add the diced bell pepper and mix together.
  6. Fry for 2-3 minutes.
  7. Add the brazil nuts and salt to the pan. Mix together.
  8. Let cook for another 5 minutes.