thepioneerwoman5.0
Roasted Carrots with Spring Pesto
These delicious roasted carrots get a bright and flavorful topping with an herb pesto that's perfect for spring. Serve them for Easter brunch or dinner.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat 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
Divide 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
Meanwhile, 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.
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4
Transfer the carrots to a large platter. Add the pesto and toss well. Squeeze the lemon juice over the carrots and toss.
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