Roasted carrots with basil pesto
- Samuel Goldsmith
Save recipe
Serves 6
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.8 out of 5.6 ratingsRate
loading...
Cut these carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg
Gluten-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Lamb with olive & herb stuffing
A star rating of 3.8 out of 5.4 ratings
Roasted new potatoes with lemon & herbs
A star rating of 5 out of 5.3 ratings
Roasted radishes
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
600g carrots
quartered lengthways
-
1 tbsp olive oil
-
2 tbsp basil pesto
(check the label if vegetarian)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal80
- fat4g
- saturates1g
- carbs8g
- sugars7g
- fibre4g
- protein1g
- salt0.2g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
-
step 2
Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.
Recipe from Good Food magazine, April 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.6 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...