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Yummy roasted carrots topped with pesto
Sarah Erickson

Roasted Carrots Recipe with Creamy Pesto Sauce

The best roasted carrots with a gluten free and dairy free pesto sauce
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-12 ounce package baby mixed heirloom carrots*
  • 2 TBS avocado or extra virgin olive oil
  • 3/4 teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste
Pesto – Dairy Free + Nut Free
  • 2 cups basil
  • 3 TBS pumpkin seeds
  • 3 garlic cloves
  • 2 TBS fresh lemon juice
  • 3-4 TBS nutritional yeast
  • ¼ tsp salt
  • 2-3 TBS Extra Virgin Olive Oil
  • 3-6 TBS water

Method
 

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Pour bag of carrots onto large baking sheet or 9x13 pan.
  3. Drizzle oil top and sprinkle with salt and pepper. Mix with hands or tongs to fully combine.
  4. Roast in oven until roasted to your liking. Note: I like my carrots with a little char in a few places, so this is 25-30 minutes for me.
  5. Remove from oven and immediately drizzle pesto on top (recipe below).
  6. Add all ingredients except the water to the food processor. Pulse several times until mostly combined.
  7. Scrape the sides of the food processor down and add 1 TBS of water. Pulse several times. Repeat (scrape side, add water, pulse) until desired consistency achieved.

Notes

Note: Any left-over pesto can be stored in the refrigerator for up to five days to be used on/in: soups, salad dressings, baked potatoes, pasta, omelets, pizza. This pesto also freezes well for future uses. I freeze mine in muffin silicone cups, which is the perfect portion to use for the previously mentioned.
Storage - Allow the roasted carrots to cool to room temperature, then store leftover carrots in an airtight container in the refrigerator.
Equipment:
Cutting board 
Sharp knife 
Small bowl
Food processor or blender
Large rimmed baking sheet