3 Ingredient Roasted Carrots With Pistachio Pesto Recipes

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3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO



3-Ingredient Roasted Carrots with Pistachio Pesto image

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Provided by Molly Baz

Categories     Carrot     Pistachio     Basil     Side     Roast     Sauce     Spring     3-Ingredient Recipes     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup coarsely chopped roasted, salted pistachios, divided
2 cups (loosely packed) basil leaves, plus more for serving

Steps:

  • Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
  • Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
  • Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

ROASTED CARROTS WITH PESTO



Roasted Carrots with Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

ROASTED CARROTS WITH CARROT TOP PESTO



Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
  • In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
  • Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

ROASTED CARROTS WITH CILANTRO-WALNUT PESTO



Roasted Carrots with Cilantro-Walnut Pesto image

Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, olive oil, garlic, parsley, Parmesan cheese and basil. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons chopped walnuts
2 tablespoons fresh cilantro leaves
1 tablespoon grated Parmesan cheese
1 garlic clove, chopped
1 teaspoon fresh parsley leaves
1 teaspoon chopped fresh basil
1/4 cup olive oil
1 pound medium carrots, halved lengthwise

Steps:

  • Preheat oven to 400°. Pulse the first 6 ingredients in a small food processor until finely chopped. Continue processing, gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.

Nutrition Facts : Calories 196 calories, Fat 17g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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