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Roasted Carrots with Creamy Pesto
Recipes
Roasted Carrots with Creamy Pesto
8 servings
30 minutes total
Ingredients
  • Nonstick aluminum foil
  • 1 bunch carrots, with leafy tops
  • 1 lemon, for juice, divided
  • 1 tablespoon honey
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 4 cloves garlic
  • ½ cup nonfat plain Greek yogurt
  • 2 cups baby arugula
  • 1 tablespoon almond butter
  • 2 tablespoons grated Parmesan cheese
Steps
  1. Preheat oven to 425°F. Line baking sheet with foil. Trim leafy tops from carrots, then peel carrots and cut in half crosswise (cut larger ends in half lengthwise). Pluck leaves from carrot stems (1 cup); discard stems.
  2. Squeeze lemon for juice (2 tablespoons). Whisk in large bowl: honey, 1 tablespoon lemon juice, oil, salt, and pepper; toss carrots in honey mixture until coated, then arrange on baking sheet (reserve any remaining honey mixture). Bake 10 minutes, then flip and cook 6–8 minutes more or until carrots are tender and slightly charred.
  3. Place in food processor bowl: remaining honey mixture and 1 tablespoon lemon juice, carrot leaves, garlic, yogurt, arugula, almond butter, and cheese; process until very smooth. Arrange carrots on serving platter and drizzle with pesto; serve.

Amount per ⅛ recipe serving: Calories 60, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 190mg, Total Carb 9g, Fiber 2g, Sugars 5g, Protein 3g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%