Baked carrots on herb cream – Recipe for an easy and delicious side dish with baked carrots served on a herb cream with ricotta. This delicious and very easy vegetarian dish tastes so good. The carrots are baked with a marinade with e.g. honey, balsamic glaze and dried chilli flakes. The carrots are served on a creamy herb cream with ricotta, garlic, parsley and basil. I decorated with toasted pine nuts and finely grated lemon zest.
I use new carrots with tops, as they taste so nice and become completely caramelized when baked with the marinade. I break off a bit of the top and leave some on the carrots as it looks decorative. You can of course also use carrots without tops, but see if you can find some nice small carrots so that they are not too thick and coarse.
This vegetarian side dish is perfect to serve with grilled meat and fish. Also try my recipe for baked scallions with brown butter and burrata. Enjoy!
Baked carrots on herb cream
Ingredients
Baked carrotsInstructions
Baked carrots
Turn on the oven at 200 C fan.
Cut off most of the top of the carrots. Wash them thoroughly, but without peeling them.
Place the carrots in an ovenproof dish. Mix olive oil, liquid honey, chilli flakes, balsamic glaze, salt and pepper together. Pour it over the carrots and turn it around well. Bake the carrots for 30 min. Feel free to turn them along.
Herbal cream
Blend the ricotta, garlic, parsley, basil, salt and pepper together to a creamy consistency.
Spread the herb cream on a plate and place the baked carrots on top. Sprinkle with pine nuts and grated lemon peel. Serve immediately. Bon appetite!
Please write a comment