Roasted Carrots With Kale-Pumpkin Seed Pesto


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.

DirectionsPreheat oven to 500 degrees.
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.
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.
When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto to serve.

Recipe shared exclusive with Greatist by Dig Inn.

Ingredients1 bunch skinny carrots, tops removed, peeled2 tablespoons olive oil2 teaspooons saltFor pesto:1/2 cup pumpkin seeds1 clove garlic2 tablespoons grated Parmesan2 large kale leaves, chopped2 teaspoons lemon juice2 tablespoons water1/2 teaspoon pumpkin spice1/2 teaspoon salt1/3 cup extra-virgin olive oil…

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