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Roasted Carrots w/ Pesto

Make these ahead of time, add to salads, as a side, great for meal prep day!

Roasted Carrots With Kale-Pumpkin Seed Pesto


- 1 bunch skinny carrots, tops removed, peeled

- 2 tablespoons olive oil

- 2 teaspoons salt

For pesto:

- 1/2 cup pumpkin seeds

- 1 clove garlic

- 2 tablespoons grated Parmesan

- 2 large kale leaves, chopped

- 2 teaspoons lemon juice

- 2 tablespoons water

- 1/2 teaspoon pumpkin spice

- 1/2 teaspoon salt

- 1/3 cup extra-virgin olive oil


- Preheat oven to 500 degrees.

- Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife.

- While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.

- When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto to serve.

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