Preparation

Remove the green carrot tops, cutting off 6-7 cm from the top. Wash and thoroughly dry the carrots, cut in half – or even quarters – if large.
Place on an oven tray lined with baking paper and heat a conventional oven to 200 °C.
Combine the oil, honey, mustard, pepper, salt and the Meat Dadocrema in a bowl and add a tablespoon of water. Mix thoroughly.
Cut the speck into thin slices and chop the walnuts very coarsely.
Season the carrots by distributing the dressing over all of the vegetables with a tablespoon, garnish with the slices of speck, the walnuts and the mixed sesame seeds, and cook in the oven for about 25-30 minutes until the carrots are well roasted.
Serve hot or lukewarm.

My tips: 

This side dish is excellent with meat or soft cheeses but can also be served as a standalone dish accompanied by a chick pea hummus or a yoghurt and curry or turmeric based sauce.