Roasted Carrots with Pistachio Pesto
December 19, 2020

Prep Time: 20 mins
Cook Time: 40 mins
Servings: 8 side servings

When it comes to a side-veg that we can all agree one, roasted carrots is one of them! And then add a dip or “sauce” such as a pistachio pesto, well to me its a match made in veg heaven. One of the beauty of carrots is they are always available, and can be prepared in so many different ways, however, I have to say that roasting is my preferred method. When tossed with a delicate mix of sweet and spice, these carrots not only make a beautiful presentation, they also pair well with fish, or any meat dish. Garnish them with a beautiful assortment of crumbled goat cheese, chopped pistachios and pomegranate arils in the winter months to make this dish feel extra festive.


Roasted Carrots

  • 2 pounds carrots – peeled and preferably rainbow carrots for presentation 
  • ¼ cup extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric 
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 tbsp honey
  • Juice of ½ medium orange 

Pistachio Pesto

  • ½ cup basil – packed 
  • 1 tablespoon pine nuts
  • 3 tablespoons pistachio 
  • 1 tablespoon parmesan cheese 
  • 1 clove of garlic
  • 1 teaspoon lemon juice 
  • Pinch of sea salt 
  • 3 tablespoons olive oil

Optional Toppings

  • Crumbled goat cheese
  • Chopped parsley leaves 
  • Crushed pistachios
  • Fresh pomegranate arils


Roasted Carrots

  1. 01. Preheat oven to 400F. Line a baking tray with parchment paper and set aside.
  2. 02. In a large bowl toss the peeled carrots in 1/4 cup olive oil and place on the baking tray in a single layer.
  3. 03. In a small bowl, whisk together cumin, paprika, cinnamon, turmeric,  salt and cayenne pepper. Sprinkle seasonings over carrots and toss to combine.
  4. 04. Cover carrots with aluminum foil and bake in oven for 10 minutes. Remove foil and continue roasting for 25-35 minutes or until fork tender. When carrots are done roasting, drizzle 1 tablespoon of honey and squeeze the juice of 1/2 orange over them.



For Pistachio Pesto

  1. 01. Add the basil, nuts, nutritional yeast, garlic, lemon juice, and salt to the bowl of a small food processor or high-speed blender.
  2. 02. Pulse 5-10 times. Turn processor on and drizzle in olive oil until pesto is to your desired consistency.
  3. 03. Place the carrots in a serving tray, drizzle the pesto and top with goat cheese, chopped parsley and pistachio. Serve immediately and enjoy!


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