ROASTED CARROTS WITH YOGURT AND BASIL-INFUSED OLIVE OIL A L'OLIVIER

Ingredients

• 1 bunch young new carrots
• 3 tbsp A l’Olivier basil infused olive oil
• 250 g Greek yogurt
• 1 clove garlic, peeled and minced
• 1 tsp thyme
• ½ tsp paprika
• 4 tbsp crushed pistachios
• Seeds from ½ pomegranate
• Basil leaves
• Fine salt, freshly ground pepper

Preparation

1. Preheat oven to 180°C (350°F).

2. Wash and scrub the carrots. Place them in a single layer on a baking sheet. Drizzle with 2 tablespoons of A l’Olivier basil infused olive oil. Add the garlic, thyme, paprika, and a few pinches of salt. Mix to coat the carrots with the flavored oil.

3. Bake for 20 to 25 minutes, until the carrots are tender and golden. The tip of a knife should pierce them easily.

4. Meanwhile, prepare the sauce. In a bowl, mix the Greek yogurt, 1 tablespoon of A l’Olivier basil infused olive oil, salt, and pepper.

5. Arrange the carrots on each plate, add a little yogurt sauce.

6. Sprinkle with pomegranate arils and crushed pistachios.

7. Garnish with basil leaves and serve as a starter or as an accompaniment to steamed fish or grilled meat.

Enjoy your meal!