Marry This Roasted Carrots with Spring Pesto is a tender and caramelized recipe, which is made with fresh carrots, toasted almonds, and fresh mint. It’s the perfect side dish, ready in about 30 minutes.
Jump to RecipeRoasted Carrots with Spring Pesto Recipe Ingredients
- 1/2 cup raw almonds
- 3 lb. carrots, peeled, cut into 2- to 3-inch pieces and quartered lengthwise
- 1/2 cup plus 2 tablespoons olive oil
- 2 1/2 tsp. kosher salt
- 1/2 tsp. black pepper, plus more to taste
- 1 cup fresh mint
- 1 cup fresh parsley
- 1 lemon, zested and juiced
How To Make Roasted Carrots with Spring Pesto
- Prep Oven and Toast Almonds: Preheat the oven to 475°F. Spread the almonds on a small baking sheet and roast for about 7 minutes, until toasted and fragrant. Let them cool completely.
- Roast the Carrots: Divide the carrots between two large baking sheets. Drizzle each sheet with 1 tablespoon of olive oil and season with 1 teaspoon of salt and ¼ teaspoon of pepper. Toss to coat and spread in a single layer. Roast for about 15 minutes, stirring once or twice, until the carrots are tender and have browned, caramelized edges.
- Make the Spring Pesto: While the carrots roast, place the toasted almonds in a food processor and pulse until they are coarsely ground. Add the mint and parsley. With the motor running, drizzle in the remaining ½ cup of olive oil and process until the pesto is fairly smooth.
- Finish and Serve: Pulse the lemon zest into the pesto, then season with the remaining ½ teaspoon of salt and a few grinds of pepper. Transfer the hot, roasted carrots to a large platter. Add the pesto and toss well to coat. Squeeze the lemon juice over the carrots, toss again, and serve immediately.
Recipe Tips
- How to get the best caramelization? The secret is the very high heat of a 475°F oven and not overcrowding the pans. Using two separate sheet pans, as the recipe suggests, allows the carrots to roast in a single layer, which is essential for getting those delicious brown, crispy edges instead of just steaming them.
- Can I make this ahead of time? Yes, this is a perfect make-ahead side dish. You can roast the carrots and make the pesto up to a day in advance. Store them in separate airtight containers in the refrigerator. Toss them together just before serving (either cold or after reheating the carrots).
- What if I don’t have a food processor for the pesto? You can still make a delicious, rustic pesto. Very finely chop the toasted almonds and the fresh herbs by hand. In a bowl, whisk them together with the olive oil, lemon zest, and seasonings.
- Why toast the almonds first? Toasting the almonds is a crucial step that you shouldn’t skip. It brings out their deep, nutty flavor and makes them extra crunchy, which adds a wonderful texture and richness to the finished pesto.
What To Serve With Roasted Carrots
This is a versatile and elegant side dish that pairs wonderfully with a variety of main courses. Serve it alongside:
- A whole Roasted Chicken
- Grilled Salmon or other fish
- Pan-seared Pork Chops
- As part of a larger vegetable platter or meze spread for a party
How To Store Roasted Carrots with Pesto
- Refrigerate: For the best results, store the roasted carrots and the pesto in separate airtight containers in the refrigerator. They will keep for up to 4 days.
- To Serve Again: The carrots can be served cold or at room temperature, tossed into a salad, or can be reheated on a baking sheet in a 400°F oven for 5-10 minutes. The pesto is best served at room temperature.
Roasted Carrots with Spring Pesto Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 3g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! This “Spring Pesto” is a wonderful dairy-free and vegan alternative to a traditional basil pesto, as it gets its richness and body from the toasted almonds and olive oil instead of cheese.
It is recommended for the best texture and appearance, especially if your carrots have thicker skin. However, if you are using young, thin-skinned carrots, you can simply scrub them very well and leave the peel on for a more rustic-style dish.
Absolutely. While the mint and parsley combination is wonderfully fresh and bright, this pesto would also be fantastic made with all parsley, or a mix of basil and parsley for a more traditional pesto flavor.
Try More Recipes:
- Roasted Carrots with Honey Herb Butter Recipe
- Honey-Glazed Carrots and Parsnips Recipe
- Quick Pickled Carrots Recipe
Roasted Carrots with Spring Pesto Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes15
minutes320
kcalTender, sweet carrots are roasted at high heat until perfectly caramelized, then tossed in a vibrant and fresh pesto made with toasted almonds, mint, and parsley.
Ingredients
3 lb. carrots, cut into sticks
1/2 cup raw almonds
1 cup fresh mint & 1 cup fresh parsley
1 lemon, zested and juiced
1/2 cup + 2 tbsp olive oil
2 1/2 tsp. kosher salt & 1/2 tsp. black pepper
Directions
- Preheat oven to 475˚F. Toast the almonds on a small baking sheet for about 7 minutes until fragrant; let cool.
- On two separate large baking sheets, toss the carrots with 2 tbsp of olive oil, 2 tsp salt, and ¼ tsp pepper.
- Roast for about 15 minutes, stirring once, until the carrots are tender and have caramelized edges.
- Meanwhile, make the pesto by pulsing the toasted almonds in a food processor. Add the mint, parsley, and lemon zest. With the motor running, drizzle in the remaining ½ cup of olive oil. Season with the remaining salt and pepper.
- Transfer the hot, roasted carrots to a large platter. Add the pesto, toss to coat, then squeeze the lemon juice over the top and toss again before serving.
Notes
- The most important tip for this recipe is to not overcrowd the pans; using two baking sheets is the secret to getting the carrots to roast and caramelize rather than steam.
- For the best flavor, don’t skip toasting the almonds; it brings out their deep, nutty taste which is the base of the pesto.
- Tossing the hot carrots with the pesto and lemon juice right out of the oven allows them to absorb all the fresh, vibrant flavors more effectively.
- Don’t be afraid of the high 475°F oven temperature; it’s key to getting that perfect roasted color and texture quickly without making the carrots mushy.
