Roasted Carrots with Pistachio Pesto

Easter is right around the corner and I’ve been in full-on planning mode trying to figure out what to make my clients as well as my own family. This carrot recipe is definitely on the menu now! I recently bought these mini rainbow carrots at a local farmstand and there really is no comparison when you buy them from a local farm vs. the supermarket. 
While carrots can be prepared a variety of ways (I also love them steamed with butter and fresh dill),  I love them roasted because the natural sugars caramelize, leaving you with a wonderful nutty and sweet flavor. Adding the pistachio pesto not only adds beautiful color, but also a perfect pop of lemony freshness. 

1. Preheat oven to 425. Line a large baking sheet with parchment paper. Lay the carrots in a single layer on a baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 25 minutes, stirring halfway through.

2. Meanwhile, place the pistachios, basil, parsley, parmesan, lemon zest/juice and garlic in a food processor and process 30 seconds. With the motor running, stream in the olive oil and continue to process until smooth. Season with salt and pepper (to taste) and process again for 10 seconds.

3. Place roasted carrots in a large mixing bowl and add pesto; toss gently until all the carrots are coated.

4. Transfer the carrots to a serving platter. Drizzle with olive oil and sprinkle lightly with pistachios.

Roasted Carrots with Pistachio Pesto
Serves 6

All you need:
2 pounds rainbow carrots, washed and tops trimmed (if the only carrots you can find are large, then dice them)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Pesto
1/2 cup shelled pistachios
1/2 cup fresh basil leaves
1/2 cup flat-leaf parsley
1/4 cup grated Parmesan cheese
Zest and juice of 1 lemon
2 peeled garlic cloves
1/4 cup olive oil
Salt and pepper, to taste

All you do:
1. Preheat oven to 425. Line a large baking sheet with parchment paper. Lay the carrots in a single layer on a baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 25 minutes, stirring halfway through.
2. Meanwhile, place the pistachios, basil, parsley, parmesan, lemon zest/juice and garlic in a food processor and process 30 seconds. With the motor running, stream in the olive oil and continue to process until smooth. Season with salt and pepper (to taste) and process again for 10 seconds.
3. Place roasted carrots in a large mixing bowl and add pesto; toss gently until all the carrots are coated.
4. Transfer the carrots to a serving platter. Drizzle with olive oil and sprinkle lightly with pistachios.

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