Tender roasted carrots with avocado mayonnaise

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg carrot
• 2 50 g olive oil
• 3 1 tablespoon herbes de Provence
• 4 4 slices bread
• 5 200 g Avocado mayonnaise
• 6 salt
• 7 pepper
• Total weight: 1,465 grams

Times:

Preparation	Cooking	Start to finish
22 min.	25 min.	47 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.

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