Salad with roasted carrots and old French mustard
This simple recipe for roasted carrots is perfect for a snack or a light dinner. Thanks to the abundance of vegetables and seeds, this dish boasts a diverse flavor that will delight all fans of culinary experimentation.
Number of servings
2
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
- 1 spoon Old French Maille mustard
- 2 tsp Gaea extra virgin olive oil
- 1 medium fennel root, thinly sliced
- 5 peeled carrots
- ¼ teaspoon dried red pepper
- ½ teaspoon fennel seeds
- 1 clove of garlic, thinly sliced
- Juice of ½ lemon
- ½ tablespoon chopped fresh chives
- 2 tablespoons of tarragon leaves
- 2 tablespoons of roasted sunflower seeds
- 2 tablespoons of brie cheese pieces
- Salt, pepper to taste
A METHOD OF PREPARING
- Preheat the oven to 220°C. Line a baking sheet with baking paper, then place the carrots and half of the chopped fennel root on it.
- Drizzle with olive oil, salt, pepper, fennel seeds, and dried red pepper. Bake in the oven for 20 minutes, or until the fennel is golden brown and the carrots are tender. Add the garlic in the last 5 minutes.
- Arrange the roasted vegetables on a large plate, then add fresh fennel, chives, tarragon leaves, sunflower seeds, and Brie cheese.
- In a small bowl, combine Old French mustard and lemon juice. Pour the dressing over the entire dish.
- Serve immediately after preparation.
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