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