for 4 people

Carrots

2 tbsp	olive oil
80 g	grated Parmesan
1 kg	carrot, cut in half lengthways, and then diagonally into 4-cm-long pieces
1 tsp	garlic powder
¾ tsp	salt

Dip

200 g	sour single cream
2 tbsp	mayonnaise
½ tbsp	liquid honey
1 tsp	Sriracha sauce
¼ tsp	salt

How it's done

Carrots

Drizzle the oil on a baking tray lined with baking paper. Sprinkle half of the parmesan onto the oil. Place the carrots, garlic powder and salt in a bowl, mix, place the carrots cut side down on the parmesan, sprinkle with the remainder of the cheese.

To roast

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly.

Dip

Place the sour single cream in a bowl with all the remaining ingredients, combine. Serve the dip with the carrots.

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