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Roasted Carrot Recipe

Roasted Carrots with Carrot Top Pesto

These roasted carrots taste sweet and slightly caramelized. Their top pesto adds some earthiness and the nuts add some crunch. Make it for a different side dish!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: Carrot Top, Pesto Recipe, Roasted Vegetables
Difficulty: Beginner
Servings: 4
Calories: 206kcal

Ingredients

  • 1 pound carrot
  • 2 tbsp olive oil
  • 1 tbsp walnuts
  • 1 tbsp pine nuts
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp carrot top pesto

Instructions

  • Preheat the oven to 425°F (220°C). Cut the stems and leaves off the carrots, leaving about ¼ inch of stem. Use the carrot top to make pesto, follow the recipe here.
  • Wash the carrots and peel them or scrape them with a knife.If the carrots are thin, leave them whole, if they are larger, cut them in half or quarters. Toss the carrots with extra virgin olive oil, salt and pepper.
  • Place them evenly spaced on a baking sheet and place them in the oven in the center of the rack. Roast them for about 20-25 minutes, depending on the thickness of the carrots, until they are caramelized and fork-tender.
  • Place the roasted carrots on a serving plate and spread 2 tablespoons of pesto and 1 tablespoon each of walnuts and pine nuts on top. Serve it!

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 3g | Fat: 17g | Sodium: 676mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19851IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!