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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 people or 1/2 lb of uncooked carrots with pesto
Calories 156 kcal
Author Nicole

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

  1. Preheat oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Facts
Easy Roasted Carrots with Pecan Pesto 
Amount Per Serving (1 serving)
Calories 156 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 494mg21%
Potassium 776mg22%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 11g12%
Protein 4g8%
Vitamin A 38381IU768%
Vitamin C 15mg18%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.