Roasted pesto carrots

Ingredients

The carrots
• 7-10 carrots
• 2 tablespoons olive oil
• 1 teaspoon honey (optional but delicious)
• 1 teaspoon of salt flakes
• Freshly ground black pepper

Sour crème fraîche
• 2 dl crème fraîche
• Finely grated rind of ½ lemon
• 1–2 teaspoons lemon juice (to taste)
• Salt

Pesto
See individual recipe

Do this:

- Set the oven to 225°C or start the grill.
- Peel the carrots or just wash them. Place on a baking sheet, drizzle with olive oil, honey, salt and pepper.
- Roast for 20–25 minutes until soft and nicely colored, roast a little shorter if you want a little more crispiness.

Mix the crème fraiche mixture
- Stir together the crème fraiche, lemon zest and lemon juice. Season with salt – it should be refreshingly sour.
- Spread the crème fraîche on a plate. Add the warm carrots and drizzle over some pesto.

Top with a little flaked salt.