Roasted Vegetables
Preparation
30
minutes
Servings
4
persons
Nutrition
680
calories
Ingredients
For the vegetables1.2 kg colourful carrots
1 organic lemon
1 garlic clove, finely chopped
100 ml olive oil
100 g SUNSWEET prunes
Salt, freshly ground pepper
For the dip:
250 g sour cream
100 g SUNSWEET prunes
Salt and pepper
Also:
Ovenproof dish
Instructions
- Peel carrots and cut in half lengthways. Rinse lemon under hot water, finely grate the rind and squeeze out the juice. Mix the carrots well with the lemon rind and juice, the garlic, olive oil and prunes. Add salt and pepper.
- Tip the carrot mix into a large ovenproof dish and bake in a preheated oven (electric oven: 200°C/fan: 175°C) for 15-20 minutes.
- In the meantime, finely blend the sour cream with the prunes and salt and pepper. Serve the carrot mix with the sour cream dip.
Recipe Categories
Canapes and Savoury Snacks, LP Gluten Free, Mains,
