Prev Recipe Next Recipe
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Carrots with Pesto

  • Level: Easy
  • Yield: 4 servings
Advertisement

Directions

  1. 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.

Recipe courtesy of Food Network Magazine

Categories:

Pesto Recipes Carrot Recipes Side Dish

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Roasted Carrots

(189)

Roasted Carrots

(9)

Roasted Carrots

(19)

Roasted Carrot Hummus

(15)
Advertisement

1 Review
Add Your Review

snowgirl1972

LOVE THIS - made exactly to cording to the recipe and it was so easy I couldn't believe it came out so good. I'd expect it to be a side in a swanky restaurant where a serving would be a la carte for $15. A company dish that doesn't have to be saved for special occasions, easy and quick enough for a weeknight. The carrot top/mint pesto would be good on a car bumper as Emeril would say, but it especially complimented the sweet roasted carrots. (Careful not to over-season; the parm adds a rich saltiness. As always, taste before adding more.)<br /><br />Please make this - you'll love it and make it again and again! And, the leftover pesto will dress everything else you eat long after the carrots are gone.

See All Reviews