I got the idea for these roasted carrots from Erewhon. They are just SO good. You can add or subtract herbs as you want. It's not listed in the ingredients, but I added just a little extra dill I had laying around and it was great in this recipe as well. These carrots are sweet and savory and herby all at the same time, they're perfect.
Ingredients:
Makes ~4 servings
- 2 bundles rainbow carrots (~10 carrots)
- 1 big handful parsley
- 2 sprigs rosemary
- 1 tbsp thyme
- 1/4 c olive oil
- 2 cloves garlic
- 3 tbsp pumpkin seeds
- 2 tsp balsamic vinegar
- juice of 1/2 orange
- 1 tsp orange zest
- 1 tsp maple syrup
- salt
Directions:
- Preheat oven to 400 degrees.
- Make the pesto by combining all ingredients plus a good pinch of salt in a food processor. Pulse until the pesto is completely smooth, and all the pumpkin seed chunks are gone.
- Wash and peel carrots. Cut off the stems (if any). Chop into smaller pieces if desired.
- Add the carrots to a baking sheet and spread a good amount of pesto all over them. Bake for 25 minutes.
Feel free to use all the pesto on the carrots. You can also save a little extra for roasting other veggies like brussell sprouts, sweet potato, regular potato, etc. If you are not making these carrots as part of a holiday, they're best enjoyed during your follicular phase! Enjoy 🫶