Roasted carrots with coriander pesto recipe
This is a simple way to up your Sunday roast sides game. Roast carrots and red onions with garlic and olive oil, then toss with homemade coriander pesto – serve on Greek yogurt for an easy side dish or vegetarian lunch.
See method- Serves 4 as a side
- 10 mins to prepare and 40 mins to cook
- 214 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 220g bunched carrots, greens trimmed and reserved, carrots quartered lengthways
- 3 red onions, cut into wedges
- 7 garlic cloves, 6 skin-on and lightly crushed, 1 small clove roughly chopped
- 2 tbsp extra-virgin olive oil
- 15g fresh coriander
- ½ lemon, zested, plus ½ tbsp juice
- 25g grated pecorino
- 30g pine nuts
- 300g 0% fat Greek-style yogurt
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Shop ingredientsEach serving contains
- Energy
- 890kJ 214.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.5gProtein 9.8gFibre 3.9g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrots on a large baking tray with the onions and crushed garlic. Season, then toss with ½ tbsp oil. Roast for 40 mins, turning halfway through.
- Meanwhile, put 15g of the greenest, most tender carrot tops (you can freeze the rest to make stock) in a food processor with the coriander, chopped garlic, lemon zest and juice, pecorino and pine nuts. Season and blitz to a fine paste. Blitz again, drizzling in the remaining oil and 1½ tbsp cold water as you go, until just combined.
- Spread a serving plate with the yogurt and drizzle over a little of the pesto. Top with the carrots and more pesto to serve.
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