Oven roasted carrots
Oven-baked carrots get some wonderful sweetness when roasted. Nutty pistachio pesto completes the delicacy for a festive meal!
4 servings | Preparation time 45 minutes | Oven temperature 225 °C
Ingredients
1 kg carrots
2 tbsp olive oil
2 tsp maple syrup
½ tsp salt
½ jar (1 dl, 200 g) vegan salad cubes (Coop Vegan Greek)
Pistachio pesto
1 bag (150 g) salted pistachios
1 clove of garlic
1 pot basil
¾ dl olive oil
1 tbsp lemon juice
a pinch of salt
a pinch of crushed black pepper
Wash the carrots. Cut the carrots in pieces lengthwise. Put the carrots in a bowl. Mix in the oil, syrup and salt. Spread the carrots onto a baking paper on a baking tray. Bake in the oven at 225 °C for about 25 minutes. The carrots may remain slightly firm.
Prepare the pesto. Peel the nuts and garlic. Remove the leaves from the basil. (You can also use thin stems.) Leave a few leaves for garnishing. Purée the pesto ingredients into a paste with an immersion blender or a blender.
Place the carrots in a serving dish. Pour the pesto and crumble salad cubes on top. Garnish with basil leaves.
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