600 gr. Baby carrots 2 tablespoons of Wild Flowers Honey 1 tablespoon of wine vinegar (white) 50 gr. almonds 3 tablespoons of extra virgin olive oil Salt q.s. Pepper q.s.
Boil the carrots for 10 minutes in a little water and a pinch of salt. Then drain. In a bowl mix the oil, vinegar, honey and pepper. Season the carrots with the mixture, if necessary with salt and put them in a baking dish. Bake for about 20 minutes at 200 ° C. In a skillet, toast the almonds sliced or chopped. Remove the carrots from the oven and sprinkle with almonds and a final handful of pepper. Serve hot.
To save time, you can also cook in a pan but watch out that you do not burn!