Roasted Baby Carrots with Grana Padano and Prosciutto di San Daniele

• Gluten free

• Meat

  • 8 slices Prosciutto di san daniele

• Produce

  • 250 g Baby carrots

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, good-quality

• Dairy

  • 20 g Grana padano cheese

Found on elizabethskitchendiary.co.uk

Description

Directions

• Preheat oven to 200 C.
• Arrange peeled and washed carrots on a single layer on the baking tray, drizzle with the olive oil and sprinkle with the sea salt .
• Bake in the centre of the oven for 20 minutes.
• Remove the tray from the oven, sprinkle over the Grana Padano cheese and bake for a further 5-10 minutes, until the cheese is golden and bubbly and the carrots are lovely and caramelised.
• Remove from the oven and leave to reach room temperature.
• Just before serving, cut each slice of Prosciutto di San Daniele in half lengthwise and wrap loosely around each carrot. Depending on the size of your carrots you could use a quarter of a slice per carrot.
• Arrange on a serving platter and serve immediately at room temperature.