Roasted Baby Carrots with Grove Lemon Pepper Avocado Oil Creme Fraiche (serves 4)

Recipes

Savoury Recipe

Roasted Baby Carrots with Grove Lemon Pepper Avocado Oil Creme Fraiche (serves 4)

Roasted baby carrots in lemon pepper avocado oil, for the first time I will make a Lemon Pepper aioli. Matched with sweet and delicious roasted carrots, perfect for a light lunch.

Prep time: 5 minutes

Cooking time: 1 hour

Ingredients

Roasted Carrot Salad

  • 3 packets baby carrots, green tops removed
  • 1 avocado, destoned, peeled and wedged
  • 4 tbsp sunflower seeds
  • 1 shallot, peeled and finely sliced
  • Mixed green leaves
  • Grove Lemon Pepper Avocado Oil

Lemon Pepper Creme Fraiche Dressing

  • 1/2 cup creme fraiche
  • 4 tbsp Grove Lemon Pepper Avocado Oil
  • pinch of salt and crack of pepper

Method

Preheat the oven to 180 degrees

Place the baby carrots onto a roasting tray, drizzle with Grove Lemon Pepper Avocado Oil and roast for 30 minutes

Creme Fraiche Dressing

Slowly pout in the oil whilst mixing with a spoon, then season.

To Serve

Place the roasted carrots onto 4 plate followed by the fresh avocado, shallots, sunflower seeds and leaves.

Drizzle with generous amounts of lemon pepper creme fraiche

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