Description
A delicious side dish of roasted carrots tossed in basil pesto and topped with toasted pine nuts.
Ingredients
Scale
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss carrot pieces with olive oil and basil pesto until well-coated.
- Spread the carrots evenly on a parchment-lined baking sheet. Season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through until tender and caramelized.
- During the last five minutes of roasting, sprinkle toasted pine nuts over the carrots.
- Serve warm, drizzled with additional pesto if desired.
Notes
- Carrots can be cut into different sizes if desired, but keep them uniform for even cooking.
- Feel free to substitute other nuts or seeds if pine nuts are unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg