roasted carrots with cilantro pesto

I grew up in one of those households where you had to eat everything on your plate, and by everything I mean your vegetables… lots of them. Each night mum would cook about five different kinds – mostly steamed because she’d bought one of those metal steamer baskets circa 1980 and therefore everything got steamed. Except when she cooked a leg of lamb and she roasted all the veggies. I was happy. Vegetables were transformed. I would love how sugary-sweet they got. Roasting intensifies the flavor making vegetables of roasting potential so much more appealing than, well…steamed. I was hooked. I’d always loved carrots, raw or cooked and not even the steamer basket could deter me from these sunburst gems. Roast them though and they’re elevated to heights of deliciousness steamed carrots can only dream of. In this recipe I toss them in a cilantro (or coriander as the rest of the world calls it) pesto. These days about the only veggies I eat steamed are green beans and peas…although I do own one of those metal steamer baskets.

roasted carrots with cilantro pesto

roasted carrots with cilantro pesto

above pic is by Bruce Nimmer photography

roasted carrots with cilantro pesto

CORIANDER PESTO

  • 1/2 bunch cilantro (coriander),
  • 1/3 cup finely grated fresh Parmesan cheese
  • 1/4 cup toasted sliced almonds
  • 2 garlic cloves, peeled
  • 1/2 teaspoon crushed dried chilies
  • 3 tablespoons olive oil
  • salt and freshly ground pepper, to taste

ROASTED CARROTS

  • 16 medium-sized carrots, halved lengthways
  • 1 tablespoon olive oil
  • 2 tablespoons melted butter
  • salt and freshly ground pepper, to taste
  • 2 tablespoons maple syrup
  1.  To make the coriander pesto, place all ingredients in a small food processor and process until finely chopped and mixture forms kind of a paste. An electric bullet works great for this. I bought one in Costco and I love it.
  2.  To make the roasted carrots, preheat oven to 375°F. (190°C). Line a baking sheet with parchment paper. Combine all ingredients except the maple syrup on baking sheet. Roast for about 35 minutes or until tender, stirring once during cooking. Add pesto and maple syrup and toss gently to coat. Roast for 5 to 10 minutes or until carrots are cooked and caramelized. Serves 4.
carrots

carrots

roasted carrots

roasted carrots

 

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