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Roasted Carrots
Meditteranean-inspired carrots with pesto is a vegetarian's dream dinner.
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2
pounds
young carrots
trimmed, peeled, plus 1 cup coarsely chopped carrot tops
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2
cups
basil leaves
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1/2
cup
plus 2 tablespoons extra-virgin olive oil
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1/2
cup
coarsely chopped roasted
salted pistachios, divided
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1 1/2
teaspoons
kosher salt
divided
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1
teaspoon
freshly ground black pepper
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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! :D