Oven-baked carrots with Balkan cheese

Ingredients for 2 servings:

• 500 g carrot(s)
• 125 g shepherd’s cheese (Balkan cheese)
• 20 g hazelnuts, ground
• 1 m.-large onion(s), red
• 2 tbsp thyme, ground
• 4 tbsp lemon juice
• 2 tbsp sunflower oil
• 2 tbsp water
• 2 tbsp agave syrup
• 3 garlic cloves, pickled
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with hazelnuts and pickled garlic

Wash and trim the carrots, cut into approximately 6 cm pieces, and halve them lengthwise. Then arrange them in a baking dish. Peel and slice the onion, then add them to the carrots. For the dressing, finely puree the thyme, garlic cloves, lemon juice, oil, water, and agave syrup in a tall bowl and season with salt and pepper. Add to the carrots and onions in the baking dish and mix well. Spread everything out evenly in the baking dish. Bake in a preheated oven at 175°C for about 20 minutes. In the meantime, crumble the Balkan cheese and mix it with the hazelnuts. Once the baking time is over, spread everything over the carrots and bake for another five minutes. Let the casserole cool for a few minutes, then the baked carrots are ready to serve.