Roasted carrots with pistachio and pesto topping

Carrots are some of the healthiest and most accessible food you can find. They’re the best natural source of beta carotene (a form of vitamin A), which you need for your overall health, and especially for a strong immune system, and healthy skin. Carrots are also a good source of fiber, vitamin K1, potassium and antioxidants among others. In conclusion they’re not only tasty, crunchy (or tender when cooked), but also very highly nutritive.
In this recipe, created by Laura from A Beautiful Plate, your taste buds will rediscover carrots… Roasted and caramelized, then tossed in a delicious pesto.
This vegan and light side dish is perfect to accompany any type of other food and will go wonderfully with every other plate on the table undoubtedly.

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ROASTED CARROTS WITH PISTACHIO AND PESTO TOPPING
by A Beautiful Plate

4 servings

Prep. 15 min - Cook. 20 min | Total. 35 min

INGREDIENTS

Vegetables
600g carrots with green tops (stems)
1 garlic clove, peeled
1 lemon, zest
2tbsp lemon juice

Spices & Condiments
3tbsp olive oil, extra virgin
Kosher salt
Freshly ground black pepper

Nuts
1/4 cup shelled pistachios
2tbsp shelled pistachios, for garnished

INSTRUCTIONS
Preheat the oven to 220ºC.
Rinse and scrub the carrots and their stems (green tops).
Keep 3 to 4cm stems on each carrots, and keep the rest of the stems for later use.
Cut the carrots vertically into two equal parts, making sure both halves have some of the green leafy top left.
In a baking tray, place the carrot hales on a baking sheet, add 2 tbsp of olive oil, salt and pepper and toss to make sure all carrots are coated.
Distribute the carrots on one layer leaving space in between them.
Roast the carrots for 20 minutes flipping them halfway through.
Make sure they’re caramelized and fork tender, you may need a couple more minutes on each side.
While the carrots are roasting, place 1/4 cup of shelled pistachios, and the garlic clove into a food processor bowl, and pulse to combine.
Then add the rest of the carrot stems, lemon juice, lemon zest, pinch of salt, freshly ground pepper, 1 tbsp of olive oil, and process until mostly smooth. You may want to add some warm water if too tick, add tablespoon by tablespoon until desired texture.
Place the carrots in a serving plate and top with as much pesto as desired, and 2 tbsp of chopped pistachios.
Serve warm, and enjoy!
Store in a closed container in the fridge for up to 4-5 days.

 
Joanna Colomas