Cut off the leaves from the carrots approx. 2-3 cm above the top of the vegetables. Wash it thoroughly, remove yellow or damaged parts. Chop the leaves very finely and mix in a bowl with virgin olive oil (3 Tbsp), a spoonful of lemon juice and then crush in a stone mortar. Transfer to the refrigerator.

Scrub the carrot with a brush under running water and then wipe it dry. Cut larger pieces lengthwise into halves or quarters. Prepare the dressing in a bowl: mix 3 spoons of olive oil with a spoon of vinegar and a spoon of Happy Roots mixture (contains ground garlic, rosemary, sesame, chili, savory, oregano, thyme and basil). Massage the mixture into the prepared vegetables. Spread the carrots on a baking sheet, put it in the oven heated to 180 °C and bake for 35-40 minutes (or depending on the size of the vegetables). Turn the carrots in the middle of baking.

In the meantime, prepare the dip. Thoroughly mix the sheep cheese with the sour cream. Stir in the chopped chives. Spread the mixture on a large flat plate or tray. Drizzle with a portion of the prepared carrot pesto and spread partially. Place the baked carrot pieces on the bryndza dip, drizzle with the rest of the carrot pesto, sprinkle with ground smoked paprika and season with coarse salt. Serve with fresh sourdough bread or your favorite pastry.

NOTES: Young carrots acquire a distinct flavor by baking and combined with the Happy roots mixture, become the star of your dining table. It is perfectly complemented by the bryndza dip, and even without sourdough bread, it provides a colorful, fragrant and rich main course.

🍽 3 ⏱ 45 MIN

SHOPPING LIST: ☉ fresh carrots with leaves 650 g ☉ sheep cheese Bryndza 200 g ☉ sour cream 3 tbsp ☉ fresh chives ☉ Happy Roots spice mixture 1 tbsp ☉ olive oil 3+3 tbsp ☉ apple cider vinegar 1 tbsp ☉ lemon juice 1 tbsp ☉ coarse sea salt, smoked paprika, bread