Roasted carrots with coriander pesto 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

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

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

  1. 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.
  2. 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.
  3. 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

You may also like

Be the first to comment

blog comments powered by Disqus