Why is it that the vegetable sides always take a backseat to other holiday dishes? Ok, I understand why they aren’t up there with the mashed potatoes, because well…potatoes are life! But seriously I think it’s time to show some love to the veggies. A great place to start would be with these smoky, maple roasted carrots. You won’t regret!
Sure you could just roast these carrots & they would taste great. Their natural sweetness amplified with a bit of maple & a touch of smokiness with some paprika. But to take it up a notch you need this mint pistachio pesto. Let me say it again…you need this pesto!
Roasted Carrots with Mint Pesto
It's time to stop letting your veggie sides take a backseat to other dishes on your holiday table!
Servings: 4
Ingredients
- 1 bunch carrots tops intact
- 1 tbsp maple syrup
- 1 tsp olive oil
- 1 tsp smoked paprika sub harissa powder
- 1 clove garlic, minced
- 1 handful pomegranate seed optional garnish
Mint Pistachio Pesto
- 1/4 cup shelled pistachios sub walnuts
- 1/4 cup olive oil
- 3/4 cup mint leaves
- 1/4 cup leafy carrot tops
- salt & pepper to taste
Instructions
- Preheat oven to 375°. Line a baking tray with parchment paper.
- Prepare the carrots. Chop off the leafy green tops, leaving about an inch. Set aside the tops. Wash the carrots. Slice the carrots in half lengthwise. Place on the baking tray.
- Combine the maple syrup, paprika, garlic & olive oil. Pour over the carrots & toss well to coat. Spread the carrots out on the tray. Place in the oven & roast for 20-22 minutes.
- While the carrots roast make the pesto. In a small food processor or blender puree the pesto ingredients until it reaches a chunky pesto texture, about 30 seconds.
- Remove carrots from oven & let cool for a minute.
- Plate the carrots. Drizzle some pesto on top. Sprinkle pomegranate seeds to garnish. Serve up the extra pesto on the side.
Notes
Have you ever eaten the leafy carrot tops? Well, you can. Add them to the pesto as suggested or you can easily replace with additional mint.
Don’t have pistachios? You can substitute for walnuts if you have them. Not as good, but it works.
Carrot sizes will vary so start with a 20 minute roast time & increase as needed. You may need to remove smaller carrots & allow the bigger ones to cook longer dependent on the variety of carrot size.
Use the leftover mint pesto on pasta, other roasted veggies, in a vinaigrette.
Enjoy!!!!