Roasted Carrots with Mint Pesto

• 份量: 6 servings
• 活動時間: 30 minutes
• 總時間: 45 minutes

食材

1/2 c. raw almonds

3 lb. carrots, peeled, cut into 2- to 3-inch pieces and quartered lengthwise

1/2 c. plus 2 tablespoons olive oil

2 1/2 tsp. kosher salt

1/2 tsp. black pepper, plus more to taste

1 c. fresh mint

1 c. fresh parsley

1 lemon

步驟

Preheat the oven to 475˚. Spread the almonds in a small ovenproof skillet or on a small baking sheet and roast, stirring once, until toasted, about 7 minutes. Let cool completely.

Divide the carrots between 2 baking sheets. Add 1 tablespoon olive oil, 1 teaspoon salt and ¼ teaspoon pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, about 15 minutes.

Meanwhile, put the toasted almonds in a food processor and pulse until coarsely ground. Add the mint and parsley; with the motor running, drizzle in the remaining ½ cup olive oil and process until fairly smooth. Grate the lemon zest into the food processor, then pulse to combine. Season with the remaining ½ teaspoon salt and a few grinds of pepper.

Transfer the carrots to a large platter. Add the pesto and toss well. Squeeze the lemon juice over the carrots and toss.