Recipe courtesy of Food Network Kitchen
Save Recipe Print
Roasted Carrots with Pesto
Yield:
4 servings
Level:
Easy
Yield:
4 servings
Level:
Easy

Directions

Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.