Roasted Carrots with Pistachio Pesto
Roasted Carrots with Pistachio Pesto serves: 6 servings
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Ingredients:
For the Maple Roasted Carrots:
- 2 lbs (907 g) carrots, cleaned and trimmed (peeling optional)
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 tsp salt
- 1 tsp ground coriander
- 1/4 tsp black pepper
For the Pistachio Parsley Pesto (makes approximately 1 cup):
- 2 cups (32 g) fresh parsley leaves
- 1/2 cup (64 g shelled unsalted roasted pistachios
- 1/2 cup (120 ml) olive oil
- 2 garlic cloves
- 2 Tbsp white miso paste
- 1/2 tsp salt
Instructions:
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a reusable silicone baking mat.
- To make carrots: Spread carrots in a single layer on prepared baking sheet. Top with oil, maple syrup, salt, coriander and black pepper; oss until combined and carrots are coated evenly. Roast for 40–50 minutes, turning every 15 minutes or so, or until deeply golden and fork tender (note that roasting time will vary based on the thickness/overall size of your carrots).
- While carrots are roasting, prepare pesto. In a food processor fitted with the S blade, add parsley, pistachios, oil, garlic, miso and salt. Process until ingredients are fully combined and mostly smooth.
- To serve, transfer carrots to a serving platter. Drizzle pesto lightly and evenly across the carrots (note that you will likely only use about 1/2 the pesto; reserve the rest for serving at the table or for future use). Serve warm or at room temperature.
Notes:
Storage tip: Pesto will keep in an airtight container in the refrigerator for up to 2 weeks, or frozen for 3–4 months.
Nutrition Information Per Serving:
Nutrition information per serving: 220 calories, 16.4 g total fat, 2.2 g saturated fat, 2.3 g polyunsaturated fat, 11.2 g monounsaturated fat, 0 mg cholesterol, 677 mg sodium, 425 mg potassium, 17.7 g total carbohydrates, 4.9 g fiber, 8.9 g sugar, 2.8 g protein, 5% calcium, 8% iron
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