Oven Roasted Carrots with Le Gruyère AOP, Browned Butter and Hazelnuts

Roasted Carrots with Le Gruyère AOP
serves 4
600 g carrots
ca 2 tbsp olive oil
1/2 dl toasted hazelnuts, chopped
25 g butter
75 g Le Gruyère AOP, grated (about 1 1/2 dl)
a dash of fresh lemon juice
finely grated lemon zest
sea salt flakes and ground black pepper
fresh herbs for garnishing
  1. Preheat the oven to 225°C.
  2. Peel and cut carrots lengthwise into same-size sticks.
  3. Toss carrots in olive oil and place on a baking sheet. Season with salt and pepper.  Roast the carrots in the oven for about 45 minutes, until golden brown and slightly caramelized.
  4. Heat the butter in a saucepan and simmer until golden brown. Drizzle the browned butter over the roasted carrots.
  5. Top with Le Gruyère AOP and hazelnuts.  Drizzle with lemon juice and top with lemon zest. Season with salt and pepper. Garnish with fresh herbs.

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