Baked carrots with tomato and almond sauce, bake and serve with a sauce of dried tomatoes and toasted almonds, these carrots are both a side dish and a mouth-watering appetizer.
Ingredients
Side dish For 4 people
500 g carrots, for example of various colours or new ones
salt
pepper
6 tablespoons of olive oil
½ bunch of thyme
4 tablespoons of almonds
4 dried tomatoes in oil
How to proceed
Preparation:
ca. 10 minutes
Cooking in the oven:
ca. 25 minutes
Total time:
35 min
Preheat the oven to 200 ° C. Depending on the size, halve the carrots lengthwise and distribute them on a baking sheet lined with baking paper. Season with salt and pepper and sprinkle with half the oil. Add a little thyme and cook the carrots in the centre of the oven for about 25 minutes.
Meanwhile, coarsely chop the almonds and toast them in the remaining oil. Add a few sprigs of thyme, season with salt and pepper and leave to cool. Chop the tomatoes in oil and mix them with the almonds. Serve the carrots with the tomato and almond pesto.
You may be interested to read pumpkin and courgette soup recipe/ Pork stew with carrots recipe/ Soup with apples recipe/ polenta gnocchi with gorgonzola recipe.
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