These roasted whole carrots are sweet, tender, and beautifully caramelized, paired with a fresh and flavorful herb pesto that adds a burst of green goodness. This dish makes a perfect side for any meal, whether it’s a weeknight dinner or a special occasion.

Ingredients

For the Roasted Carrots:

• 1 bunch of whole carrots (about 6-8 carrots), with tops on (or baby carrots)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

For the Herb Pesto:

• 1 cup fresh basil leaves (or a mix of basil, parsley, and mint)
• 1/2 cup fresh Parmesan cheese, grated (or nutritional yeast for a vegan version)
• 1/4 cup pine nuts (or walnuts, almonds, or pistachios)
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Roast the Carrots:
   • Preheat your oven to 400°F (200°C).
   • If using larger carrots, peel them and trim the ends. If using baby carrots, you can leave them whole. Toss the carrots with olive oil, salt, and pepper until evenly coated.
   • Spread the carrots in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Turn them halfway through for even roasting.
2. Make the Herb Pesto:
   • While the carrots are roasting, prepare the pesto. In a food processor, combine the fresh herbs (basil, parsley, and/or mint), Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
   • With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Add lemon juice and season with salt and pepper to taste.
3. Serve:
   • Once the carrots are roasted, remove them from the oven and transfer to a serving platter. Drizzle the herb pesto over the warm carrots or serve it on the side for dipping.
   • Garnish with extra fresh parsley or additional grated Parmesan if desired.

Tips and Variations

• Add Spice: For a little heat, add a pinch of red pepper flakes to the pesto.
• Roast with Other Veggies: Roast the carrots with other root vegetables like parsnips or sweet potatoes for a colorful, hearty dish.
• Pesto Variations: Swap out the nuts for seeds like sunflower or pumpkin seeds for a different texture and flavor.
• Vegan Version: Omit the Parmesan and use a vegan cheese substitute or nutritional yeast to keep the pesto vegan.

This roasted whole carrots with herb pesto is a simple yet flavorful side dish that’s perfect for showcasing the natural sweetness of carrots and the aromatic freshness of pesto! Enjoy!