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Roasted carrots with coriander pesto recipe

Roasted carrots with coriander pesto recipe

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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


  • 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

  • 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


  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

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