Ingredients
The following ingredients have 4 Servings
- 1 pound carrots (preferably multi-colored, peeled)
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper (to taste)
- ½ cup Spinach Parsley Pesto
Instruction
- Preheat the oven to 425°F.
- Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over the olive oil, sprinkle them with salt and pepper, and toss the carrots so they are well coated with the oil. Spread them out in a single layer. Roast for about 20 minutes until they are tender but not soft, and browned along the edges.
- Either serve as is, or drizzle over the Spinach Parsley Pesto or another sauce of your choice (see recipe intro for suggestions) and serve hot, warm, or room temperature.
