Delicious baby carrots, oven-roasted until irresistibly golden, enriched with a shower of 60-month Parmigiano Reggiano and a fragrant mix of fresh herbs. A simple yet impressive recipe, perfect as a gourmet side dish. All completed by a creamy acacia honey sauce that enhances the natural sweetness of the carrots.
Thoroughly wash the baby carrots (you can leave the skin on if they are very fresh). Dry them and place them on a baking tray lined with parchment paper.
In a bowl, emulsify the extra virgin olive oil with a finely chopped garlic clove, salt, and black pepper. Pour the dressing over the carrots and mix well to coat them evenly.
Bake in a preheated static oven at 200°C (392°F) for about 30 minutes, stirring halfway through, until the carrots are nicely golden and slightly crispy at the edges.
As soon as they come out of the oven, immediately sprinkle the carrots with grated Parmigiano Reggiano so it melts slightly. Add the finely chopped fresh herbs.
In a bowl, combine Greek yogurt, acacia honey, mild mustard, and lemon juice. Mix well until you get a smooth and creamy sauce.
Arrange the carrots on a serving plate, add another pinch of fresh herbs, and serve with the honey sauce on the side, ready for dipping.
Store in the refrigerator in an airtight container for up to 2 days. Best consumed warm or at room temperature.
Easy – Also perfect for those who want to impress without complications!
Italia, Emilia Romagna
| 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 |
