Pistachio Herb Pesto Roasted Carrots

pesto roasted carrots

Another healthy holiday side dish! These Pistachio Herb Pesto Roasted Carrots are a crowd pleaser. The pesto is dairy free and packed with spinach and herbs, but tastes so delicious your guests would never know it’s a way healthier version. I also roasted the carrots in high quality, organic olive oil for a delicious rich flavor. 

I love using the tricolored carrots for color! But any carrots (or even parsnips!) work. Take a peek at our other healthy sides below!


Fall Harvest Kale Salad

Pear and Lentil Salad

Roasted Sweet Potato, Sausage and Apple Bake

Rosemary Garlic Parsnip Fries


pesto roasted carrots

pistachio herb pesto roasted carrots
  1. 1-2 bunches of carrots
  2. 1-2 Tbs olive oil, for roasting
  3. 1/4 cup of pistachios, shelled
  4. 1 garlic clove
  5. 1 Tablespoon of lemon zest
  6. 3 Tablespoons of lemon juice
  7. 1/4 cup of quality olive oil
  8. sea Salt + pepper
  9. 1 cup fresh parsley
  10. 1 cup spinach
  11. 1 cup fresh basil
  12. 1 Tablespoon fresh thyme
  13. (3 tablespoons of water if needed)
  1. Preheat oven to 400*.
  2. Remove the stems from the carrots and slice in half length wise.
  3. Toss the carrots in 1-2 Tbs of olive oil. Roast for 30 minutes at 400*, stirring occasionally.
  4. In a food processor, blend the remaining ingredients until well combined. Add sea salt and pepper to taste. thin with the water if needed.
  5. Add 3-6 spoonfuls of the pesto to the carrots after they’ve roasted for 30 minutes. Stir to coat the carrots evenly with the pesto.
  6. Return to oven for an additional 10 minutes.
  7. serve warm
Spinach for Breakfast https://www.spinach4breakfast.com/

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