My roasted carrot world was blown open when my friend/fellow lady blogger/former co-worker, Morgan, brought this bright and lively root into our office several years ago and let me in on the tasting action.
I have to give credit where credit is due, and Morgan, she taught me the ways of roasting veggies. Which means she basically opened my eyes to how everything is delicious with olive oil, salt, pepper, in an oven at 425 for 20 minutes (give or take).
I've been hooked ever since.
And these carrots, with this pesto! Holy mugs, I could eat the hell out of them.
It had never occurred to me to mix mint with any kind of veggie besides maybe peas, but the thought of this bright herb with carrots intrigued me! I found this recipe when I reviewed the cookbook A Good Food Day, and my mind has officially been blown. Sure they are regular old carrots, but now we're on a whole new level.
I'll be honest when I tell you I dipped a spoon or two straight into the pesto jar and not regretted it. I've also drizzled this good stuff on roasted cauli and had it on the side of grilled lamb chops. Its versatile. Its kinda fancy. Just the type of thang I like.
Roasted Carrots with Mint Pesto
Adapted from A Good Food Day
- 2lbs of carrots, scrubbed clean and chopped into 1 inch pieces, then halved
- 2 tsp of olive oil, or just enough to coat the carrots
- salt and pepper and a sprinkle of red pepper flakes for a kick
- 1 cup packed fresh mint leaves, washed
- 3 tablespoons roasted, salted pistachios
- 4 tbsp olive oil
- generous pinch of salt
To make the carrots: Preheat your oven to 425 degrees. Wash and cut your carrots into about 1 inch pieces, then cut them in half. Place the carrots on a rimmed baking sheet and toss with the olive oil, salt, and pepper. Add the red pepper flakes for an optional spicy kick. Roast until tender and caramelized, about 25 minutes, tossing half way through to evenly cook.
To make the pesto: Wash and pat the fresh mint dry with a clean towel. De-stem the leaves and measure out a packed cup. Place the mint in a food processor or high powered blender with the pistachios. Pulse to chop a few times then processes steady while drizzling in the olive oil slowly. Add the pinch of salt while is blender is blending. Add more salt if needed to your taste.
Once the carrots are done, top with the pesto and serve along side any main dish or your choice. Or just eat them. All.
Here's to more veggies!