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Lena's Kitchen

Lena's Kitchen

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Home » Weeknight Meals » Sides

Roasted Carrots with Pesto

Posted: December 5, 2023 by lena gladstone | Updated: May 8, 2018

Roasted carrots with pesto pin.
Roasted carrots with pesto pin.
Roasted carrots with pesto pin.
Roasted carrots with pesto pin.
Roasted carrots with pesto pin.

Roasted Carrots with Pesto brings together the natural sweetness of carrots and the vibrant, herbaceous flavor of pesto. This dish offers the perfect blend of flavors, textures, and colors. It’s the ideal side dish for any occasion!

Roasted carrots with pesto on a plate.
Jump to Recipe

This blog post was updated on December 5, 2023, but the recipe remains the same.

Why you’ll love this recipe

  • Ease of preparation: This roasted carrots with pesto recipe is simple to prepare with minimal hands-on time, making it ideal for busy home cooks.
  • Visually appealing: The combination of rainbow carrots and basil pesto adds a beautiful spectrum of colors to your table, which will make this dish the talk of the meal.
  • Nutrient-rich: Carrots and basil are both great sources of vitamins, meaning this is a side dish you can feel good about serving any night of the week.
Roasted carrots with pesto on a plate.

Vibrant roasted carrots with pesto

My roasted carrots with basil pesto recipe takes this humble root vegetable to new heights! I love adding a vibrant twist to roasted vegetables, as evidenced by options like my maple roasted pumpkin and roasted cauliflower steaks with chimichurri.

In this recipe, the earthy sweetness of roasted carrots is complemented by the fresh, aromatic burst of homemade basil pesto. Once roasted, the carrots become caramelized and tender, which contrasts beautifully with the zesty and slightly nutty pesto.

I like to use rainbow carrots for a pop of color on my table, but you can use any combination you prefer or have on hand. Serve them alongside a crisp, green salad or a piece of grilled chicken for a healthy and nourishing meal.

Roasted carrots with pesto on a countertop.

Ingredients & substitutions

  • Rainbow carrots: As I mentioned, I love the contrasting colors of rainbow carrots. However, you can substitute them with regular orange carrots for a more traditional take.
  • Olive oil: I recommend extra-virgin olive oil for the best flavor. If it’s unavailable, avocado or grapeseed oil make great alternatives.
  • Kosher salt: To bring out the natural sweetness of the carrots. Sea salt can be used in equal amounts.
  • Honey: Creates a sweet glaze to coat the carrots and helps caramelize them. For a vegan-friendly option, substitute honey with maple syrup or agave.
  • Balsamic vinegar: Adds a rich, complex layer of flavor to the glaze. Red wine vinegar or apple cider vinegar are the next best substitutes.
  • Basil pesto: Homemade basil pesto or arugula basil pesto are my top choices here, but you can use store-bought pesto.
Roasting carrots in a pan.

How to make roasted carrots with pesto

  1. Prep the carrots: Start by preheating your oven to 400F and lining a baking tray. In a bowl, combine the carrots with olive oil, salt, honey, and balsamic vinegar.
  2. Bake the carrots: Spread the carrots in an even layer on the prepared baking sheet, then roast them until tender and slightly browned.
  3. Add the pesto: While the carrots are roasting, prepare your basil pesto. Arrange the roasted carrots on a platter and generously top them with pesto. Add a final drizzle of olive oil to enhance the flavors and enjoy!

Serving suggestions

Serve your roasted carrots with basil pesto as part of a balanced meal with some main dish options like these:

  • Alongside stuffed turkey breast for a holiday occasion
  • As a part of a vegetarian feast with quinoa and grilled zucchini and squash
  • With grilled steak kabobs or smoked ribeye steaks
  • On the side of grilled cilantro lime chicken thighs or grilled bruschetta chicken
Roasted carrots with pesto on a plate.

Frequently asked questions

Can I use baby carrots instead of regular carrots?

Absolutely! Baby carrots can be used instead, but you may need to adjust the roasting time.

Is it necessary to peel the carrots?

No, it’s not necessary to peel the carrots since unpeeled carrots give the dish a rustic touch. Just ensure they’re thoroughly rinsed and scrubbed.

Is it possible to make the basil pesto without nuts?

Absolutely! You can make a nut-free basil pesto by simply omitting the nuts or substituting them with seeds like pumpkin or sunflower.

How can I thicken the pesto if it’s too runny?

If your pesto is too thin, you can thicken it by adding more Parmesan cheese or a few extra tablespoons of pine nuts or any other nuts you’re using.

Storage & reheating

Keep your roasted carrots with honey fresh by following these storage and reheating tips: 

  • Fridge: Once cooled, store them in an airtight container for up to 4 days.
  • Freezer: Although freezing and thawing will alter the texture slightly, you can still freeze the carrots for up to a month in a freezer-safe bag or container.
  • Reheating: Warm the carrots in the oven at 350F for about 7-10 minutes until heated through. Add the basil pesto just before serving.

Variations

  • Sweet potatoes: Use sweet potatoes instead of carrots for a sweeter variation.
  • Vegan: Try using maple syrup or agave instead of honey for a vegan option.
  • Chopped nuts: Serve your roasted carrots with chopped nuts for an extra crunch.
  • Cheesy: Top the carrots with crumbled goat cheese for a burst of creaminess.
  • Mixed veggies: Combine carrots with other root vegetables like parsnips or turnips to create a unique flavor, color, and texture.
  • Crispy bacon bits: Garnish the carrots with crispy bacon bits for a savory contrast.

Top tips

  • Even sizes: Use uniformly sized carrots to ensure even cooking. If they are quite uneven, slice them to make sure they roast at the same rate.
  • Quality olive oil: Use high-quality olive oil for the pesto and roasting for the best results.
  • Don’t overcrowd the pan: Keep the carrots in a single layer with space between them so they properly caramelize rather than steam.
  • Monitor closely: Keep an eye on the carrots while they’re roasting to prevent the glaze from burning.
  • Let them cool first: Let the carrots cool slightly before serving.
Roasted carrots with pesto on a plate.

Looking for more side dishes?

If you enjoyed these roasted carrots with pesto, try some more of my most popular sides like these:

  • Salt Roasted Potatoes with Smoked Garlic Aioli
  • Buttermilk Mashed Potatoes
  • Sweet Potato Fries in the Air Fryer
  • Roasted Potato Salad

If you try these Roasted Carrots With Pesto, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Roasted carrots with pesto on a plate.

Easy Roasted Carrots with Pesto

5 from 1 vote
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Servings: 4 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
Roasted Carrots with Pesto brings together the natural sweetness of carrots and the vibrant, herbaceous flavor of pesto. This dish offers the perfect blend of flavors, textures, and colors.

Ingredients

Carrots

  • 1 bunch rainbow carrots, or use regular
  • 1 ½ tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • ¼ cup basil pesto

Instructions

  • Preheat the oven to 400F. Line a rimmed baking tray with baking paper.
  • In the baking tray, toss the carrots with olive oil, salt, honey, and balsamic vinegar. Mix well. Bake for approximately 18-25 minutes or until carrots are just tender and starting to brown. Remove from the oven.
  • Make the Basil Pesto while the carrots are baking.
  • To serve, add the carrots on a platter and top with pesto. Enjoy!
Course: Side Dish
Cuisine: American
Keyword: easy side dish, roasted carrots, roasted carrots with basil, roasted carrots with basil pesto

Nutrition

Serving: 0g | Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 786mg | Potassium: 279mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14513IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 0.4mg

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5 from 1 vote (1 rating without comment)

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  1. Heather

    at

    This looks delicious Lena! Making that pesto asap.

    ♥ Heather

    Reply

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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