How To Make Roasted Carrots with Basil Pesto
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Serves:
Ingredients
- 1 pound of carrots, peeled and trimmed
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1/4 cup of fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic
- 1/4 cup of pine nuts
- 1/4 cup of olive oil
Instructions
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Preheat the oven to 425°F (220°C).
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Place the carrots on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly.
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Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
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Meanwhile, prepare the basil pesto. In a blender or food processor, combine the basil leaves, Parmesan cheese, garlic, pine nuts, and olive oil. Blend until smooth.
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Once the carrots are roasted, remove them from the oven and transfer to a serving dish.
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Drizzle the basil pesto over the roasted carrots and gently toss to coat.
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Serve hot and enjoy!
Nutrition
- Calories : 218kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 4mg
- Sodium : 242mg
- Total Carbohydrates : 12g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 4g
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