Roasted Carrots with Dill Pesto
Author: 
Serves: Serves 2-4
 
Ingredients
  • - 1 bunch Holcomb carrots, well washed, tops trimmed to about 1 inch
  • - 2 tablespoons extra virgin olive oil
  • - For Dill Pesto:
  • - ½ cup minced fresh dill
  • - 1 teaspoon freshly squeezed lemon juice
  • - ¼ teaspoon salt
  • - 2 tablespoons slivered almonds, lightly toasted
  • - 4-5 tablespoon extra virgin olive oil
Instructions
  1. Preheat oven to 400℉. Place 1 tablespoon oil on a rimmed baking sheet and using your fingers or a pastry brush, spread oil evenly over the surface of the pan. Place carrots in a single layer on baking sheet. Drizzle with second tablespoon olive oil and turn carrots to coat in oil. Cover tightly with foil. Bake for 20 minutes. Remove foil and turn carrots. Bake for an additional 10-15 minutes or until carrots are caramelized and tender.
  2. Meanwhile, in a small food processor, process dill, lemon juice, salt, and 4 tablespoons olive oil until it becomes a pesto consistency, If it is too thick, add another tablespoon of olive oil.
  3. Remove carrots from oven and arrange on a platter. Spoon pesto decoratively over carrots. Serve immediately.
Recipe by Holcomb Farm at https://holcombfarm.org/farm-fresh-multicolored-carrots/