Easy Roasted Carrots with Pecan Pesto

Easy Roasted Carrots with Pecan Pesto are the perfect side dish for all your spring meals. Fresh spring carrots are roasted until soft and sweet and then tossed in a super easy pecan and spinach pesto. The recipe yields quite a bit, so you’ll have plenty of leftovers to nibble on the rest of the week.

Course Side Dish

Cuisine American

Keyword roasted carrots, easy roasted carrots, baked carrots

Prep Time 10

Cook Time 25

Total Time 35

Servings people or 1/2 lb of uncooked carrots with pesto

Calories 156kcal

Author Nicole

Cost $15

Equipment

Mixing bowls
baking sheet

Ingredients

6 lbs whole carrots
1/4 cup + 1 1/2 tbsp olive oil, divided
2 1/2 tsp kosher salt
1/2 cup chopped pecans
2 cups packed baby spinach
1 large garlic clove
1/3 cup grated parmesan cheese
1 tbsp lemon juice

Instructions

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.

Nutrition