Best 6 Cedar Roasted Carrots With Tofu And Carrot Pesto Recipes

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Embark on a culinary journey with our tantalizing Cedar Roasted Carrots with Tofu and Carrot Pesto recipe. This delectable dish combines the natural sweetness of carrots, the savory richness of tofu, and the vibrant flavors of carrot pesto, creating a symphony of taste and texture. The cedar plank imparts a subtle smokiness that elevates the dish to new heights. Indulge in this healthy and flavorful meal that's perfect for vegetarians and vegans, and easily adaptable for gluten-free diets.

In addition to the main recipe, we offer variations to suit your dietary preferences and taste buds. Craving a creamy twist? Try our Cedar Roasted Carrots with Tofu and Cashew Cream recipe, where cashew cream replaces the pesto for a velvety and nutty sauce. For those who love bold flavors, our Cedar Roasted Carrots with Harissa Yogurt Sauce recipe introduces a spicy and tangy harissa yogurt sauce that complements the sweetness of the carrots and tofu. And if you're looking for a lighter option, our Air Fryer Carrots with Tofu and Carrot Pesto recipe uses an air fryer to create crispy carrots with a tender interior, drizzled with carrot pesto for a pop of freshness.

Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the cooking process. Whether you're a seasoned chef or a novice in the kitchen, you'll find these recipes easy to follow and enjoyable to make. So gather your ingredients, fire up your oven or air fryer, and prepare to savor the delightful flavors of cedar roasted carrots, tofu, and carrot pesto.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA



Roasted Carrots with Carrot-Top Pesto and Burrata image

If you can get your hands on burrata-a really special cheese, like delicate mozzarella with a creamy center-then you're already most of the way toward a great dish. In the spring, I'll serve burrata with Snap Pea Salad; in high summer, I'll pair it with slices of ripe tomato, good olive oil, and flaky salt. When summer fades, I crave burrata with roasted carrots, a pairing that's less common but no less worthy of your attention. The two are like good mates, each helping the other along: the sweetness of the carrots sets off the tanginess of the cheese; the cheese's tanginess makes the carrots tastes even sweeter. Pesto made from the carrot tops adds color and salty, herbaceous wallops throughout the dish.

Provided by Food Network

Time 1h

Yield Serves 4 to 6 as a Side

Number Of Ingredients 14

20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
4 tablespoons extra-virgin olive oil
1 teaspoon plus a few pinches of Maldon or another flaky sea salt
1/2 pound room-temperature burrata, drained
About 3 tablespoons Carrot Top Pesto, recipe follows
A five-finger pinch of basil leaves, torn at the last minute if large
1 tablespoon lemon juice
4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped
A small handful of basil leaves
1/2 cup walnut halves
1 ounce Parmesan cheese, finely grated
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or another flaky sea salt
1/2 cup extra-virgin olive oil

Steps:

  • Position a rack in the center of the oven and preheat to 500 degrees F.
  • Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops.
  • Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve.
  • Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.

CEDAR-ROASTED CARROTS WITH TOFU AND CARROT PESTO



Cedar-Roasted Carrots With Tofu and Carrot Pesto image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

28 baby carrots in mixed colors, with tops, or larger carrots halved crosswise and lengthwise, rinsed
1 small clove garlic
Juice of 1/2 lemon
½ cup plus 1 tablespoon extra-virgin olive oil
Salt and ground black pepper
1/2 pound regular carrots, peeled and diced
1 cup fresh carrot juice
1 tablespoon finely grated fresh ginger
1/2 pound soft tofu, diced
2 tablespoons toasted sesame seeds

Steps:

  • Heat oven to 325 degrees. Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes. Cut tops off carrots. Reserve 4 sprigs and chop 1 cup, packed, of the tops. Turn on food processor. Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice. Place chopped carrot tops and lemon juice in processor and process until minced. With machine running, drizzle in 1/2 cup olive oil. Process to a purée. Season with salt and pepper and set aside.
  • Place baby carrots in a large bowl and toss with 1 tablespoon olive oil. Drain cedar paper and spread in the bottom of a roasting pan. Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots. Remove from oven and wrap loosely in the foil to keep warm.
  • Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated. Transfer to a blender, add grated ginger and process to a purée. Season with salt and pepper and keep warm. Microwave tofu one minute to warm it, or warm in a steamer.
  • Make a pool of carrot purée on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top. Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top. Serve warm.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 29 grams, Carbohydrate 20 grams, Fat 35 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 668 milligrams, Sugar 9 grams

ROASTED CARROTS WITH CARROT TOP PESTO



Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
  • In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
  • Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

ROASTED CARROTS WITH PESTO



Roasted Carrots with Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

EASY SOY-GLAZED TOFU AND CARROTS



Easy Soy-Glazed Tofu and Carrots image

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons soy sauce
Coarse salt
1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise)
2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total)
4 scallions, thinly sliced
1 to 2 tablespoons rice vinegar
1 to 2 teaspoons toasted sesame oil

Steps:

  • Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
  • With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
  • Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
  • Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
  • Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g

ROASTED CARROTS WITH BASIL PESTO



Roasted carrots with basil pesto image

Cut these carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg

Provided by Samuel Goldsmith

Categories     Side dish

Time 35m

Number Of Ingredients 3

600g carrots, quartered lengthways
1 tbsp olive oil
2 tbsp basil pesto (check the label if vegetarian)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
  • Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Choose the right carrots. Look for carrots that are about the same size so they cook evenly. Fresh, organic carrots are always the best choice.
  • Roast the carrots until they are tender. You want the carrots to be tender but still have a little bit of a bite to them. This usually takes about 20-25 minutes.
  • Make sure the tofu is well-pressed. This will help to remove excess moisture and make the tofu more flavorful.
  • Use a food processor to make the carrot pesto. This is the easiest way to get a smooth and creamy pesto. You can also use a blender, but you may need to add a little bit of olive oil to help it blend.
  • Serve the carrots and tofu with the carrot pesto immediately. This dish is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This cedar-roasted carrots with tofu and carrot pesto is a delicious and healthy vegan dish that is perfect for a weeknight meal. The carrots are roasted until tender and flavorful, the tofu is well-seasoned and cooked to perfection, and the carrot pesto is creamy and herbaceous. This dish is sure to please everyone at your table.

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