Roasted Carrots on Feta Cream

• 4 carrots
• 1 swede
• 1 tbsp sparkling salt
• 2 tbsp olive oil
• 5 cloves of garlic
• 0.5 onion
• 150g feta
• 180g yogurt(unsweetened)
• 1 Pinch salt
• 1 Pinch pepper

Optional Topping

• 1 tbsp parsley pesto

1. Peel carrot and cut them in half lengthwise. If the carrots are very large, cut them in half again. Place the carrots into the Omnia baking pan (without silicone).

2. Cut the onion into thirds to create boat shapes. Use your thumb to separate them and add to the carrot.

3. Leave the clove of garlic attached at the base and only trim the top ends. Place them in the Omnia.

4. Drizzle olive oil and sparkling salt over the vegetables. Briefly mix it evenly with your hands.

5. Bake for 5 minutes on high heat. Stir briefly and continue cooking on medium heat for 15 minutes until the vegetables are browned.

Cooking Instructions

1. If you want to get rid of the swede from the box, just peel them, cut them in half, and add them to the carrot and marinate as well.

Feta Cream

1. In the meantime, crumble the feta roughly into a bowl. Use a fork to mash the feta and mix it with the yogurt, salt, and pepper.

2. As soon as carrot and garlic are cooked, press clove of garlic out of its skin into feta using your fingers. Mash again with a fork.

3. Distribute the feta on plates, add carrot and onions on top, and optionally top with parsley pesto.