Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Roasted carrots with coriander pesto recipe

0 ratings

This is a simple way to up your Sunday roast sides game. Roast carrots and red onions with garlic and olive oil, then toss with homemade coriander pesto – serve on Greek yogurt for an easy side dish or vegetarian lunch. See method

Serves 4 as a side
10 mins to prepare and 40 mins to cook
214 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

220g bunched carrots, greens trimmed and reserved, carrots quartered lengthways
3 red onions, cut into wedges
7 garlic cloves, 6 skin-on and lightly crushed, 1 small clove roughly chopped
2 tbsp extra-virgin olive oil
15g fresh coriander
½ lemon, zested, plus ½ tbsp juice
25g grated pecorino
30g pine nuts
300g 0% fat Greek-style yogurt

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
890kj
214kcal 11%
Fat
13g 19%
Saturates
3g 13%
Sugars
12g 13%
Salt
1g 17%

of the reference intake
Carbohydrate 14.5g Protein 9.8g Fibre 3.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrots on a large baking tray with the onions and crushed garlic. Season, then toss with ½ tbsp oil. Roast for 40 mins, turning halfway through.
Meanwhile, put 15g of the greenest, most tender carrot tops (you can freeze the rest to make stock) in a food processor with the coriander, chopped garlic, lemon zest and juice, pecorino and pine nuts. Season and blitz to a fine paste. Blitz again, drizzling in the remaining oil and 1½ tbsp cold water as you go, until just combined.
Spread a serving plate with the yogurt and drizzle over a little of the pesto. Top with the carrots and more pesto to serve.

See more Side dishes