Roasted Carrots With Kale-Pumpkin Seed Pesto 



– 1 bunch skinny carrots, tops removed, peeled11

– 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.   [Credit:]