Michael Van de Elzen – 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
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
1/2 cup creme fraiche
4 tbsp Grove Lemon Pepper Avocado Oil
pinch of salt and crack of pepper
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.
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