My roasted carrots, honey feta & carrot greens presto
Yield 4 portions
Ingredients
- 1 bundle of carrots, washed, brushed or peeled
- handful carrot green tops, washed and chopped
- 50 gr toasted pine nuts
- 200 gr feta
- a few sprigs fresh thyme
- 4 bae leaves
- 2 tablespoon honey
- olive oil
- salt and pepper
Instructions
- 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.
- 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.
- In blender add the carrot greens, pine nuts and. splash of olive oil. Taste and season with salt and pepper.
- 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/