A very easy way to use up a spoonful of wild garlic pesto or any pesto you have sitting in the fridge. Roasting carrots brings out their natural sweetness, and the pesto adds a punch of flavour with almost no effort. Finished with a little goats cheese or feta, it’s a simple side dish that works with just about anything.
Perfect for Sunday dinner or an easy way to make the most of the carrots in your Bockety Box.
Ingredients
3–4 carrots
1½ tbsp wild garlic pesto (or any pesto) (Our Wild Garlic Pesto Recipe)
Olive oil
Salt and pepper
20g goats cheese or feta
Method
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Preheat the oven to 190°C.
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Peel the carrots, wash and dry them well. (Tip: save the carrot peels to add to a vegetable stock.)
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Cut the carrots lengthways down the middle, then cut each half into 2–3 long batons, depending on the width of the carrot. Try to keep them similar in size so they cook evenly.
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Place the carrots on a baking tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
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Roast in the oven for 20 minutes until starting to soften and caramelise.
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Remove from the oven and add the pesto, tossing the carrots so they are well coated.
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Return to the oven and roast for a further 5 minutes.
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Transfer to a serving dish and sprinkle over the goats cheese or feta before serving.
