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Roasted Carrots with Pesto


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Rate this recipe 4.9/5 (8 Votes)


  • 2 bunches carrots with greens or 1 cup basil
  • 1/4 cup olive oil
  • grated parmesan
  • mint leaves
  • 1 garlic clove
  • 1 tbsp lemon juice
  • salt & pepper
  • hazelnuts or pinenuts


Adapted from


Step 1

Slice 2 bunches carrots (with greens); chop 1 cup of the greens.

Toss the carrots with olive oil, salt and pepper.

Roast at 425 degrees F, tossing once, until tender, 20 minutes.

Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated

parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt.

Top the carrots with the pesto and chopped hazelnuts.


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