Roasted Carrots with Pesto

November 16, 2016 by Gwen Eager EnglishSide Dishes
roasted carrots with pesto

Serves: 4


  • 1 lb. tricolor carrots
  • 2½ Tablespoons olive oil
  • 3 garlic cloves
  • ¼ cup grated parmesan cheese
  • ¼ cup roasted pine nuts
  • 1 loose cup basil
  • ½ Tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 400 degrees.
  2. Toss carrots with 2 Tablespoons of olive oil and several dashes of salt and pepper.
  3. Cook 20-to-25 minutes.
  4. While carrots are in the oven, make the pesto.
  5. Place remaining ingredients, except the ½ Tablespoon olive oil, into the food processor using the “s” blade.
  6. Pulse until well mixed, and slowly add in olive oil while continuing to process everything together.
  7. After carrots are done roasting, let cool for 5 minutes then drizzle pesto over the carrots and serve warm.


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