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Slow Roasted Carrots w. Lentils, Nuts & Goats Cheese

Slow Roasted Carrots with Lentils, Nuts & Goats Cheese
Course Main Course, Salad
Servings 3
Calories 451kcal

Ingredients

  • 500 g small crispy carrots
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt & pepper
  • 1 tbsp butter
  • 1 tbsp water
  • 100 g goats cheese
  • A handful nuts
  • 1 cup green lentils + water & broth
  • 1 tbsp sweet balsamic e.g.. date balsamic
  • Fresh lemon thyme or another fresh herb
Metric - US Customary

Instructions

  • Preheat oven to  300 °F/ 150 °C (no fan).
  • Use an oven proof skillet or any pan/tray you can use on your stove afterwards. Mix carrots with oil, honey, salt and pepper and roast in the oven for 45-60 min, until tender and golden.
  • While the carrots roast you cook your lentils. Add them with the water (and broth if you prefer) in a pot. Bring to a boil and let them simmer for 30-40 min, until the lentils start cracking down the sides. Drain and set a side to cool.
  • Melt 1 Tbsp butter in the  1 Tbsp water and add it to the carrots, mix well. Increase temperature in the oven to 400 °F/ 200 °C    and bake the carrots additional 10-15 min, until they are perfectly golden and glazed.
  • Remove the skillet/pan from the oven and gently transfer the carrots to a serving platter. Put the skillet/pan on your stove on high heat. Add the lentil and balsamic and maybe a knob of extra butter. Fry the lentils for 5 min until they are slightly caramelized and taste delicious. Season to taste.
  • Pour the lentils on top of the carrots and dress it with chunks of goats cheese, roasted chopped nuts and fresh thyme. Serve straight away!

Nutrition

Calories: 451kcal | Carbohydrates: 44g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 625mg | Fiber: 20g | Sugar: 7g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 6mg