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. Garnish with parsley, chopped hazelnuts and Italian cheese dressing with Balsamic Vinegar of Modena and Parmigiano Reggiano.
Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe
Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.
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