Roasted baby carrots with 60-month Parmigiano Reggiano, fresh herbs, and acacia honey sauce

Name: Roasted baby carrots with 60-month Parmigiano Reggiano, fresh herbs, and acacia honey sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g Baby carrots; 50 g 60-Month Parmigiano Reggiano; 30 mL Extra virgin olive oil; 10 g Fresh garlic; 10 g Mixed fresh herbs; to taste Salt and black pepper; 20 g Acacia honey; 80 g Whole Greek yogurt; 10 g Mild mustard; 10 mL Lemon juice

@vandelli-formaggi

Category: Side dishes

Delicious baby carrots, oven-baked until irresistibly golden, enriched with a sprinkle of 60-month Parmigiano Reggiano and a fragrant mix of fresh herbs. A simple yet impressive recipe, ideal as a gourmet side dish. All completed with a creamy acacia honey sauce that enhances the natural sweetness of the carrots.

Difficulty: Easy

Cooking time: 30 minCooking: 30 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Baby carrots600g
60-month parmigiano reggiano50g
Extra virgin olive oil30mL
Fresh garlic10g
Mixed fresh herbs10g
Salt and black pepperto taste
Acacia honey20g
Whole greek yogurt80g
Mild mustard10g
Lemon juice10mL

Purchasable products

Parmigiano Reggiano Frisona Cow 60 months (approx. 1 KG)

1 product

€ 34.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Thoroughly wash the baby carrots (you can leave the skin on if they are very fresh). Dry them and place them on a baking sheet lined with parchment paper.
STEP 2 OF 6
In a bowl, emulsify the extra virgin olive oil with a finely chopped clove of garlic, salt, and black pepper. Pour the dressing over the carrots and mix well to coat them evenly.
STEP 3 OF 6
Bake in a preheated static oven at 200°C for about 30 minutes, stirring halfway through, until the carrots are well browned and slightly crispy at the edges.
STEP 4 OF 6
As soon as they are out of the oven, immediately sprinkle the carrots with grated Parmigiano Reggiano so that it melts slightly. Add the finely chopped fresh herbs.
STEP 5 OF 6
In a bowl, combine Greek yogurt, acacia honey, mild mustard, and lemon juice. Mix well until you get a smooth and creamy sauce.
STEP 6 OF 6
Arrange the carrots on a serving platter, add another pinch of fresh herbs, and serve with the honey sauce on the side, ready for dipping.

General Information

Storage notes

In the refrigerator, in an airtight container, for up to 2 days. Best consumed warm or at room temperature.

More information

Easy – Perfect even for those who want to impress without complications!

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	105.37
Carbohydrates (g)	7.95
of which Sugars (g)	7.9
Fat (g)	6.31
of which Saturates (g)	2.12
Protein (g)	3.53
Fiber (g)	2.34
Sale (g)	0.11

Proteins
3.53g·18%
Carbohydrates
7.95g·39%
Fats
6.31g·31%
Fibers
2.34g·12%