Savoury Recipe

Roasted Baby Carrots with Grove Lemon Pepper Avocado Oil Creme Fraiche (serves 4)

Roasted baby carrots in lemon pepper avocado oil, for the first time I will make a Lemon Pepper aioli. Matched with sweet and delicious roasted carrots, perfect for a light lunch.

Prep time: 5 minutes

Cooking time: 1 hour


Roasted Carrot Salad

  • 3 packets baby carrots, green tops removed
  • 1 avocado, destoned, peeled and wedged
  • 4 tbsp sunflower seeds
  • 1 shallot, peeled and finely sliced
  • Mixed green leaves
  • Grove Lemon Pepper Avocado Oil

Lemon Pepper Creme Fraiche Dressing

  • 1/2 cup creme fraiche
  • 4 tbsp Grove Lemon Pepper Avocado Oil
  • pinch of salt and crack of pepper


Preheat the oven to 180 degrees

Place the baby carrots onto a roasting tray, drizzle with Grove Lemon Pepper Avocado Oil and roast for 30 minutes

Creme Fraiche Dressing

Slowly pout in the oil whilst mixing with a spoon, then season.

To Serve

Place the roasted carrots onto 4 plate followed by the fresh avocado, shallots, sunflower seeds and leaves.

Drizzle with generous amounts of lemon pepper creme fraiche

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