Name: Roasted carrots with pumpkin seed pesto recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 3 bunches Dutch carrots, scrubbed, trimmed, or 600g baby carrots, peeled, halved; 18.20 gm olive oil; 1/2 tsp fennel seeds, crushed; 1/2 tsp caraway seeds; Baby rocket leaves, to serve; Greek-style yoghurt, to serve; Toasted pepitas (pumpkin seeds), to serve; 60g baby rocket leaves; 125.00 ml basil leaves; 1 garlic clove, crushed; 50g pepitas; 20g parmesan; 80ml avocado

Roasted carrots with pumpkin seed pesto recipe

0 Likes

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Roasted carrots with homemade pumpkin seed pesto - a versatile and delectable side dish for any meal!

Ingredients:

3 bunches Dutch carrots, scrubbed, trimmed, or 600g baby carrots, peeled, halved
18.20 gm olive oil
1/2 tsp fennel seeds, crushed
1/2 tsp caraway seeds
Baby rocket leaves, to serve
Greek-style yoghurt, to serve
Toasted pepitas (pumpkin seeds), to serve
60g baby rocket leaves
125.00 ml basil leaves
50g pepitas
20g parmesan
80ml avocado

Instructions:

Preheat your oven to 200°C. Line a baking tray with parchment paper and place the carrots on it. Drizzle with oil, sprinkle with fennel and caraway seeds, and season generously. Roast for 30 minutes, turning occasionally, until golden brown and tender.
For the pumpkin seed pesto, combine rocket, basil, garlic, pepitas, and parmesan in a food processor. Pulse until finely chopped. While the processor is running, gradually pour in the oil until smooth and well blended. Season to taste.
Place the carrots and rocket elegantly on a serving platter. Top with a drizzle of pesto and yogurt. Finish by sprinkling with pepitas for added crunch.

We use cookies

Similar Recipes

Roasted Pumpkin, Sweet Potato, and Carrot Soup

Maple-roasted vegies with orange and pine nut gremolata

Baby carrot salad with roasted lemon dressing

Roast chicken with cumin vegetables

Sticky roasted vegetable and buckwheat salad