Caramelised carrot with hanging and parsley dressing

Name: caramelised carrot with hanging and parsley dressing
Total time: 15 min
Yield: 4
Ingredients: 600 gram root; 8 tablespoon olive oil; 2 tablespoon honey; 1 lemon; 1 hand cashew nut; 1 bunch parsley; 6 tablespoon Greek yoghurt

Ingredients

600 gram root
8 tablespoon olive oil
2 tablespoon honey
1 lemon

1 hand cashew nut
1 bunch parsley
6 tablespoon Greek yoghurt

Directions

Preheat the oven to 180ºC. Cut the leaves from the carrots, but leave a small green stalk.
In a bowl, mix 2 tablespoons of oil with honey and a good pinch of salt and pour over the carrots in an oven dish. Bake the carrots in the oven for about 40 minutes until tender and golden brown. Spo in between.
In the meantime, beat the rest of the oil, lemon juice, cashews and parsley into a dressing. Add a splash of water if necessary to make it more liquid and season with salt and pepper.
Serve the caramelised carrots in a lukewarm manner with the parsley dressing and a spoonful of yoghurt or a spoon.