Roasted Carrots with Tarragon Pesto
These Easy Oven Roasted Carrots are served with homemade tarragon pesto sauce. Simple to make and bursting with gourmet flavors, this side dish takes roasted veggies to the next level!
Servings: 6
Ingredients
- 1.5 lb. carrots
- 1 tbsp olive oil
- salt and pepper
Tarragon Pesto:
- 1 ½ cups fresh basil
- ¼ cup tarragon
- ⅓ cup pine nuts
- ¼ cup parmesan cheese freshly grated
- 2 garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- juice from 1 lemon
- ¼ cup olive oil
Instructions
- Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
- Cut the ends off the carrots, then slice them in half vertically and place them in a bowl. Drizzle them with olive oil, then sprinkle with salt and pepper.
- Place the carrots on the baking sheet and roast for 35-40 minutes, flipping halfway through.
- Meanwhile, make the pesto: Add all the ingredients to a food processor or small blender and blend until the pesto is to your desired consistency.
- Serve the roasted carrots with the pesto dolloped on top and enjoy!
Notes
*If you want a chunkier pesto, use a food processor; if you want a creamier pesto, use a small blender
*Calories are per serving and are an estimation
Nutrition
Calories: 223kcal | Carbohydrates: 14g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 341mg | Potassium: 499mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19385IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg
