Roasted Carrots with Hazelnut Sauce

Ingredients:

• 10 carrots
• Olive oil
• Salt and pepper
• 180g hazelnuts (whole or ground)
• 4-6 garlic cloves
• 1 glass of soy milk
• Water

Instructions:

• Place the carrots in the Crock-pot, add olive oil, salt and pepper. Cook on high temp for 2 hours.
• For the sauce, cover the hazelnuts with boiling water, let rest for 1 hour, then drain.
• Add soy milk, salt and a pinch of olive oil. Shred until you get a smooth sauce.
• Add garlic cloves and crush again. Serve the roasted carrots over hazelnut sauce and enjoy!