Tender roasted carrots with avocado mayonnaise
A recipe from
cooking-ez.com July 21th 20246,1955
For 4 people, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
25 min. | 25 min. | 50 min. |
Step by step recipe
- 1: Peel 1 kg carrot, then wash and dry.
If possible, use new carrots, not too large, in which case leave a small piece of the tops for aesthetic reasons. - 2: Cut each carrot into 2 lengthwise.
Preheat oven to 200°C (390°F). - 3: In a bowl, pour 50 g olive oil, 1 tablespoon herbes de Provence and mix well.
- 4: Brush the flat side of each carrot with herb oil, then sprinkle with salt.
Place the carrots, flat side down, on a sheet of baking paper on a baking sheet.
Brush the tops of the carrots with oil, then sprinkle with salt. - 5: Place in the oven at 200°C (390°F). The carrots are cooked when they are tender, checking with the tip of a knife.
- 6: While the carrots are cooking, cut 4 slices bread into sticks, coat them evenly with herbed olive oil and place them on a sheet of baking paper on a baking sheet.
- 7: Place in the oven on top of the carrots, 5 minutes before the end, to toast them thoroughly.
- 8: Take out the carrots and bread at about the same time, serve on a plate with a dollop of avocado mayonnaise, and invite your guests to dip the carrots and toast in the mayonnaise to enjoy.
Remarks
If you don't have any new carrots, or if they're a bit large, cut them into 4 rather than 2.
A friend of ours suggested that you place a carrot on a breadstick before dipping it in the avocado mayonnaise, so give it a try.
November 21th 2024.