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Baked Carrots with Burrata and Pesto
(0)
45 min
Under an hour
Knuspr-Küche
Diese gebackenen Karotten sind ein echtes Highlight für alle, die vegetarische Genüsse lieben. Die Kombination aus süß gerösteten Möhren, cremigem Honig-Joghurt und einer zartschmelzenden Burrata sorgt für eine wahre Geschmacksexplosion. Verfeinert mit würzigem Basilikum-Pesto, knackigen Mandeln und aromatischen Kalamata-Oliven entsteht ein leichtes, aber dennoch sättigendes Gericht, das perfekt als gesundes Mittagessen oder schnelles Abendessen dient. Serviert mit warmem Pitabrot ist es ein mediterraner Traum auf dem Teller!
Ingredients
Preparation method
Preparation of the Carrots
Wash the carrots thoroughly. If they are a bit thicker, halve them lengthwise. In a small bowl, mix the basil pesto with the olive oil and generously coat the carrots all around with this mixture.
Cook the carrots either in an air fryer at 160 °C for approx. 30 minutes or roast them on a baking sheet lined with parchment paper in a preheated oven at 180 °C for about 40 minutes, until they are soft and lightly browned.
Yogurt Base and Plating
Meanwhile, stir the Greek yogurt smooth with honey, garlic powder, salt, and pepper. Roughly chop the almonds and finely chop the parsley. Halve or slice the Kalamata olives as desired.
Chef's tip
For an even more intense aroma, you can briefly toast the almonds in a dry pan before chopping.
Nutritional values
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