Carrots with lime, basil and pine nuts

Ingredients for 4 servings:

• 600 g carrot(s), young
• 2 limes
• 60 g pine nuts
• 4 tbsp olive oil
• 1 tbsp maple syrup
• 8 sprigs basil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Antipasti

Wash and dry the limes in hot water. Grate the zest from the limes and then squeeze the juice from both. Trim, wash, peel, and halve the carrots lengthwise. Sauté the carrots in a pan with 1 tablespoon of olive oil, add the lime juice, maple syrup, and a pinch of salt, and sauté the vegetables until just tender. Transfer the cooked carrots to a bowl and let cool slightly. Wash the basil, shake dry, pick off the leaves, and then finely chop. Reserve a few stalks for garnishing. Add the basil and lime zest to the lukewarm carrots and season again with salt and pepper. Finally, toss in the remaining olive oil. Roast the pine nuts in a dry pan until light brown and scatter them over the carrots with the basil leaves. Arrange the carrots on plates and enjoy lukewarm.