Roasted Carrots with Spring Pesto

Name: Roasted Carrots with Spring Pesto
Prep time: 30 min
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 1/2 c. raw almonds; 3 lb. carrots, peeled, cut into 2- to 3-inch pieces and quartered lengthwise; 1/2 c. plus 2 tablespoons olive oil; 2 1/2 tsp. kosher salt; 1/2 tsp. black pepper, plus more to taste; 1 c. fresh mint; 1 c. fresh parsley; 1 lemon

Add a pop of color to your Easter brunch.

By Ree DrummondPublished: Mar 22, 2021

1 Rating

Jump to recipe

roasted carrots with spring pesto on white platter

Beatriz Da Costa

Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

Instead of your typical pesto, this one is packed with herby flavor and texture from toasted almonds, fresh mint, and parsley. It's perfect for spring!

Advertisement - Continue Reading Below

Ingredients

Directions

1. Step 1Preheat the oven to 475˚. Spread the almonds in a small ovenproof skillet or on a small baking sheet and roast, stirring once, until toasted, about 7 minutes. Let cool completely.
2. Step 2Divide the carrots between 2 baking sheets. Add 1 tablespoon olive oil, 1 teaspoon salt and ¼ teaspoon pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, about 15 minutes.
3. Step 3Meanwhile, put the toasted almonds in a food processor and pulse until coarsely ground. Add the mint and parsley; with the motor running, drizzle in the remaining ½ cup olive oil and process until fairly smooth. Grate the lemon zest into the food processor, then pulse to combine. Season with the remaining ½ teaspoon salt and a few grinds of pepper.
4. Step 4Transfer the carrots to a large platter. Add the pesto and toss well. Squeeze the lemon juice over the carrots and toss.