Delicious baby carrots, oven-baked until irresistibly golden, enriched with a sprinkle of 60-month Parmigiano Reggiano and a fragrant mix of fresh herbs. A simple yet impressive recipe, ideal as a gourmet side dish. All completed with a creamy acacia honey sauce that enhances the natural sweetness of the carrots.
Thoroughly wash the baby carrots (you can leave the skin on if they are very fresh). Dry them and place them on a baking sheet lined with parchment paper.
In a bowl, emulsify the extra virgin olive oil with a finely chopped clove of garlic, salt, and black pepper. Pour the dressing over the carrots and mix well to coat them evenly.
Bake in a preheated static oven at 200°C for about 30 minutes, stirring halfway through, until the carrots are well browned and slightly crispy at the edges.
As soon as they are out of the oven, immediately sprinkle the carrots with grated Parmigiano Reggiano so that it melts slightly. Add the finely chopped fresh herbs.
In a bowl, combine Greek yogurt, acacia honey, mild mustard, and lemon juice. Mix well until you get a smooth and creamy sauce.
Arrange the carrots on a serving platter, add another pinch of fresh herbs, and serve with the honey sauce on the side, ready for dipping.
In the refrigerator, in an airtight container, for up to 2 days. Best consumed warm or at room temperature.
Easy – Perfect even for those who want to impress without complications!
Italia, Emilia Romagna
| Energy (kcal) | 105.37 |
| Carbohydrates (g) | 7.95 |
| of which Sugars (g) | 7.9 |
| Fat (g) | 6.31 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 3.53 |
| Fiber (g) | 2.34 |
| Sale (g) | 0.11 |
