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Roasted Carrots with Pepita and Parsley Pesto

Roasted Carrots with Pepita and Parsley Pesto | BourbonAndHoney.com
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Quick, easy and irresistible roasted carrots with a super flavorful pesto. A delicious holiday side dish!

Ingredients

Scale
  • Roasted Carrots
  • 1 1/2 pounds carrots, peeled
  • 1 tablespoon butter, melted
  • 1 teaspoon olive oil
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon cracked pepper
  • Pepita and Parsley Pesto
  • 1 1/2 cups packed fresh parsley
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup raw pepitas
  • 1 1/2 teaspoons fresh lemon juice
  • 1 garlic clove, chopped
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 cup olive oil

Instructions

  1. Heat the oven to 425°F. In a large bowl, toss the carrots with butter, olive oil, salt, and pepper. Transfer carrots to baking sheet and spread into a single layer. Bake 15 to 20 minutes, or until fork tender and beginning to brown.
  2. Meanwhile, place the parsley, Parmesan cheese, pepitas, lemon juice, garlic, and salt in the bowl of a food processor. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until incorporated. Serve carrots with the pesto.

Nutrition

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