Baked carrots with pesto – Recipe for an easy and delicious side dish with baked carrots with pesto served on a cream with ricotta. This delicious and very easy vegetarian dish tastes so good. The carrots are baked with a green pesto and honey. The carrots are served on a creamy ricotta cream with ricotta, garlic, honey, salt and pepper. I have decorated with chopped olives, feta, parsley, pistachio and finely grated lemon peel.
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. Enjoy!
Baked carrots with pesto
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. Spread the pesto, honey, salt and pepper over the carrots and give it a good stir. Bake the carrots for 30 min. Feel free to turn them along.
Ricotta cream
Blend the ricotta, garlic, honey, salt and pepper together to a creamy consistency.
Spread the cream on a plate and place the baked carrots on top. Pour the pesto left in the dish over the carrots. Sprinkle with olives, feta, parsley, pistachios and grated lemon zest. Serve immediately. Bon appetite!
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