Roasted carrots with basil pesto

Want to add more vitamin A in your diet but carrots –which are a key source- are not often enough in your plate? Maybe you can change that if you see in how many different ways you can use them besides eating them raw.

In fact, you can grate or mash them and put them anywhere, in cakes, cookies, sauces, salads, smoothies. Carrots are always a good idea, adding extra color to your plate and adding up to the at least 30 different fruits and vegetables that you should consume per week. Plus, they will provide you generously in 1 serving (1/2 cup), with 75% of the vitamin A you need daily, fiber, but also amounts of vitamins C, K, potassium, calcium and other nutrients.

A wonderful, tasty and delicious combination I tried recently was this recipe with roasted carrots served with basil pesto, so aromatic and fresh, I couldn’t get over it! It’s a great recipe for a snack, perfect for when you have friends coming over, where you can offer something different and healthier than the usual. 

2 pounds of carrots
2-3 tbsp extra virgin olive oil
2-3 garlic cloves
oregano, curcumin

for the pesto
1 garlic clove
2-3 tbsp lemon juice
2 cups fresh basil
½ cup roasted pine nuts
¼ cup extra virgin olive oil
¼ tsp salt

Preheat the oven at 180 C (365 F). Peel and cut your carrots lengthwise. Line your baking tray with parchment paper and place your carrots, along with the peeled garlic cloves, sprinkling with olive oil, turmeric, salt, pepper and oregano. Bake until the carrots turn brown, 25 to 35 minutes.

Meanwhile, prepare the basil pesto by adding the pine nuts, lemon juice, garlic, salt and pepper in a blender, then adding the basil leaves and olive oil.

Put your pesto in a bowl and serve with the carrots!