Roasted Carrots
Meditteranean-inspired carrots with pesto is a vegetarian's dream dinner.
Ingredients
- 2 pounds young carrots trimmed, peeled, plus 1 cup coarsely chopped carrot tops
- 2 cups basil leaves
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely chopped roasted salted pistachios, divided
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper
Instructions
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Peel and trim your carrots.
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Preheat oven to 400 degrees.
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On a baking sheet, toss carrots with oil, salt, and pepper.
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Roast for 25-35 minutes or until golden brown and tender.
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Pulse pistachios until a paste forms. Add basil and carrot tops and process until pureed.
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Drizzle in oil and season with salt and pepper. Continue to process until it comes together.
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Top carrots with pesto, remaining basil and pistachios.
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Serve and enjoy! 😀
