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My roasted carrots, honey feta & carrot greens presto

Yield 4 portions

Ingredients

Instructions

  1. Slices the thicker carrots length wise, place on baking tray. Splash with olive oil and season with salt and pepper. Place the bae leaves in amongst the carrots.
  2. Roast in pre heated oven at 180C for about 20 minutes. We are looking for a little crunch in the middle sill. Remove the bae leaves.
  3. In blender add the carrot greens, pine nuts and. splash of olive oil. Taste and season with salt and pepper.
  4. Plate the carrots on a large serving platter, crumble over the feta, add a few dollops of pesto and splash with the honey, sprinkle chopped carrot greens and fresh thyme leaves.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/autumn/my-roasted-carrots-honey-feta-and-carrot-greens-pesto/