Roasted Carrots with Basil Pesto

Name: Roasted Carrots with Basil Pesto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 600 g carrots, quartered lengthways; 1 tbsp olive oil; 2 tbsp basil pesto; 1 pinch salt; 1 pinch black pepper

Sweet, tender roasted carrots meet the vibrant, herbaceous punch of basil pesto in this effortless side dish. It is a simple yet sophisticated way to elevate root vegetables for a weeknight dinner or a holiday spread.

Servings6 Portions

Prep Time5 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

carrots, quartered lengthways
600 g
olive oil
1 tbsp
basil pesto
2 tbsp
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas mark 6). Arrange the quartered carrots on a large baking tray in a single layer to ensure even roasting.

Drizzle the carrots with olive oil and season generously with salt and black pepper. Toss the carrots directly on the tray until every piece is well-coated.

Place the tray in the oven and roast for 20 minutes.

Remove the tray from the oven and spoon the basil pesto over the carrots. Use a spatula to gently stir and coat the warm carrots in the pesto.

Return the tray to the oven for a final 10 minutes of roasting, or until the carrots are tender and slightly caramelized. Serve immediately.

Chef's Tips

For a vegan-friendly version, use a dairy-free pesto. If you want extra texture, sprinkle with toasted pine nuts or a handful of fresh basil leaves just before serving. A squeeze of fresh lemon juice can also add a nice brightness to the finished dish.