Oven-roasted carrots with feta and parsley pesto

This low-histamine oven-roasted carrot dish with vegan feta and parsley pesto is super easy to prepare and perfect as a side dish or on its own.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

30 minutes

Ingredients for 2 servings

• 1 bunch of carrots with greens
• 1 bunch of parsley
• 2 cloves of garlic (1)
• 1 pack of vegan feta (1)
• 4 tbsp olive oil for cooking
• 4 tbsp extra virgin olive oil
• 50 ml water
• HistaFood Organic Herb Salt

preparation

• Wash the carrots and quarter them lengthwise.
• Then, together with a little olive oil and salt, place on a baking sheet and cook in a preheated oven at 180 degrees for about 25 minutes.
• For the pesto, blend the parsley, some carrot greens, olive oil, organic herb salt , garlic (1) with a splash of water.
• Arrange everything on a plate and garnish with vegan feta, pesto and parsley.

Our HistaFood tip

Optionally, you can also use our organic vegetable spread zucchini & basil as a pesto.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.