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Roasting vegetables whole allows the natural sugars to concentrate for an explosion of
flavors. Serve these carrots as antipasti, as a side to a larger meal, or tossed into a
simple salad.
13 Ingredients
Directions
2. Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes
until well charred and easily pierced by a knife.
3. While carrots are roasting, make pesto by placing all ingredients except olive
oil into a small mini chopper or blender. Grind on medium speed until coarse,
then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to
taste.
4. When carrots are cooked, remove from oven and cut in half lengthwise and
crosswise. Dress with pesto to serve.