Roasted carrots with hazelnut dressing
- 400 g of carrots
- 1 table spoon of Damiano roasted hazelnut
- 1 table spoon of extra virgin olive oil
- 1 table spoon of apple vinegar
- white pepper
- powdered nutmeg
Wash the carrots and peel them. Cut them in quarters lengthwise.
Steam them for 3-4 minutes, just to make them a bit softer.
Then grill them for 2 minutes per side.
Prepare the dressing with roasted hazelnut paste, extra virgin olive oil, spices, add some salt, if necessary and 2 or 3 table spoons of water. Mix all the ingredients, in order to get the creamy, but not too liquid sauce.
Spread some dressing on the carrots and serve them warm or cold, sprinkle with some fresh parsley, if you like.