Roasted carrots with Fiordifrutta Figs

Roasted carrots and fennel with figs, thyme and creamy goat's cheese.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

35 min

Dosi

Servings

2

Ingredients

  • 1 bunch of baby carrots, peeled (with the tops on)
  • 1 fennel bulb, cut into wedges
  • 3 tbsp olive oil
  • 1 tbsp Fiordifrutta Figs
  • a few sprigs of thyme
  • 100 g soft goat's cheese

Method

Preheat the oven to 180 °C.

Place the carrots and fennel on a baking tray. In a bowl, mix the olive oil and Fiordifrutta Figs. Season with salt and pepper. Brush the carrots and fennel with the mixture. Scatter over a few sprigs of thyme.

Roast for about 25 minutes.

Remove from the oven and serve with the goat's cheese.

Garnish with extra thyme.

Make this recipe with

Fiordifrutta Fig 260g

Made from rich and enveloping fruit, using organic figs ripened under the sun, with a warm, fresh aroma and a full, luscious texture.

Weight
Go to product

Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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