Easy Roasted Carrots With Pecan Pesto Recipes

ROASTED CARROTS AND BEETS WITH PECAN PESTO

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
• Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
• Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

EASY ROASTED CARROTS WITH PECAN PESTO

Steps:

• Preheat oven to 425 degrees.
• Peel carrots and slice into 1/3-inch pieces on a bias. Add carrots, 2 1/2 tablespoons olive oil, and 2 1/2 teaspoon of salt to a large bowl. Toss to combine.
• Spread on two large rimmed baking sheets. (You want to put them on two so they roast and don't steam.) Roast for 8 minutes, and use a spoon to toss the carrots. Roast another 8-10 minutes until carrots are slightly brown and soft, but not mushy.
• While the carrots cook, make the pesto. Spread the pecans on a small baking sheet or skillet. Place in the oven and roast for 5 minutes until slightly toasted. Add to the food processor. Once the nuts are cool, add the spinach, garlic, parmesan cheese, and lemon juice to the food processor as well. Pulse until the mixture becomes a loose paste. While pulsing the mixer, slowly drizzle in remaining three tablespoons of olive oil. Scrape the sides of the processor down and pulse one more time. Season to taste with salt and pepper.
• When the carrots are done, transfer to the same bowl you used earlier. Add the pesto. Toss until the carrots are completely coated. Season with salt and pepper. If desired, garnish with pecans and parmesan.

ROASTED CARROTS WITH CARROT TOP PESTO

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 PESTO

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 BASIL PESTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
• Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.