These roasted whole carrots are sweet, tender, and beautifully caramelized, paired with a fresh and flavorful herb pesto that adds a burst of green goodness. This dish makes a perfect side for any meal, whether it’s a weeknight dinner or a special occasion.
Ingredients
For the Roasted Carrots:
- 1 bunch of whole carrots (about 6-8 carrots), with tops on (or baby carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
For the Herb Pesto:
- 1 cup fresh basil leaves (or a mix of basil, parsley, and mint)
- 1/2 cup fresh Parmesan cheese, grated (or nutritional yeast for a vegan version)
- 1/4 cup pine nuts (or walnuts, almonds, or pistachios)
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- If using larger carrots, peel them and trim the ends. If using baby carrots, you can leave them whole. Toss the carrots with olive oil, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Turn them halfway through for even roasting.
- Make the Herb Pesto:
- While the carrots are roasting, prepare the pesto. In a food processor, combine the fresh herbs (basil, parsley, and/or mint), Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Add lemon juice and season with salt and pepper to taste.
- Serve:
- Once the carrots are roasted, remove them from the oven and transfer to a serving platter. Drizzle the herb pesto over the warm carrots or serve it on the side for dipping.
- Garnish with extra fresh parsley or additional grated Parmesan if desired.
Tips and Variations
- Add Spice: For a little heat, add a pinch of red pepper flakes to the pesto.
- Roast with Other Veggies: Roast the carrots with other root vegetables like parsnips or sweet potatoes for a colorful, hearty dish.
- Pesto Variations: Swap out the nuts for seeds like sunflower or pumpkin seeds for a different texture and flavor.
- Vegan Version: Omit the Parmesan and use a vegan cheese substitute or nutritional yeast to keep the pesto vegan.
This roasted whole carrots with herb pesto is a simple yet flavorful side dish that’s perfect for showcasing the natural sweetness of carrots and the aromatic freshness of pesto! Enjoy!
