500 g carrots with the tuft
thyme
rosemary
2 cloves of garlic
2 tablespoons honey
salt
extra virgin olive oil
150 g Greek yogurt
Parsley
50 g hazelnuts
Italian Cheese dressing with Balsamic Vinegar of Modena & Parmigiano Reggiano
Wash and cut the tuft of carrots leaving a small piece, peel them.
Put them in a baking tray covered with parchment paper, season with salt, add the aromatic herbs, garlic and sprinkle with a drizzle of oil and honey.
Preheat the oven to 200° C and bake the carrots for about 30 minutes, turning the carrots halfway while cooking.
Check the cooking, they must be golden on the outside and soft on the inside.
Mix the Greek yogurt with oil, salt and pepper.
Serve the carrots still hot on a bed of yogurt and garnish with parsley, the chopped hazelnuts and the Italian cheese dressing with balsamic vinegar of Modena and Parmigiano Reggiano.
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