November 23rd, 2024
Recipes
Pesto Roasted Carrots
Valentina P
- Difficulty
•
- Time 35"
Tender roasted carrots tossed in fresh pesto, creamy avocado, and crunchy pumpkin seeds. A delicious and easy side dish.
How To MakeDiet Type: Classic
Shopping List
-
Carrots
- 1 pound rainbow carrots or orange carrots (about 10 carrots)
- 2 tablespoons cooking oil (avocado, grapeseed oil, light olive oil)
- 1/2 large avocado, diced
- 1/4 cup raw pumpkin seeds
- 33333333/100000000 cup basil pesto or parsley pesto
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 420°F.
- Step 2: Slice the carrots in half lengthwise, and then horizontally if they are quite long. Very thin carrots may be left whole. Toss the cut carrots with the oil and spread on a large baking sheet.
- Step 3: Roast the carrots for 22 to 25 minutes, or until they are caramelized and very tender. Flip the carrots over halfway through the cooking time.
- Step 4: Toss the carrots with the prepared pesto until evenly coated. Add the diced avocado and pumpkin seeds.
- Serve: Enjoy these carrots warm or at room temperature. They make an amazing side to beans, salmon, or tossed into pesto pasta.
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What you should eat next
Pesto Roasted Carrots
PT35M 1 pound rainbow carrots or orange carrots (about 10 carrots) 2 tablespoons cooking oil (avocado, grapeseed oil, light olive oil) 1/2 large avocado, diced 1/4 cup raw pumpkin seeds 33333333/100000000 cup basil pesto or parsley pesto salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
