Best 6 Roasted Carrots And Beets With Pecan Pesto Recipes
**Roasted Carrots and Beets with Pecan Pesto: A Vibrant and Wholesome Dish**
Dive into a symphony of flavors with our roasted carrots and beets, a delectable dish that tantalizes the taste buds. This vegetarian delight features vibrant carrots and earthy beets, roasted to perfection until caramelized and tender. The accompanying pecan pesto adds a nutty and herbaceous touch, creating a harmonious balance of flavors. Not only is this dish visually stunning, but it also packs a nutritional punch, making it a guilt-free indulgence. So, whether you're a seasoned vegetarian, a health-conscious individual, or simply seeking a burst of flavor, this roasted carrots and beets recipe, along with its variations, is sure to satisfy. Discover the culinary wonders that await you as we delve into the details of this exceptional dish.
ROASTED CARROTS WITH PESTO
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 ROASTED CARROTS WITH PECAN PESTO
Easy Roasted Carrots with Pecan Pesto are the perfect side dish for all your spring meals. Fresh spring carrots are roasted until soft and sweet and then tossed in a super easy pecan and spinach pesto. The recipe yields quite a bit, so you'll have plenty of leftovers to nibble on the rest of the week.
Provided by Nicole
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Peel carrots and slice into 1/3-inch pieces on a bias. Add carrots, 2 1/2 tablespoons olive oil, and 2 1/2 teaspoon of salt to a large bowl. Toss to combine.
- Spread on two large rimmed baking sheets. (You want to put them on two so they roast and don't steam.) Roast for 8 minutes, and use a spoon to toss the carrots. Roast another 8-10 minutes until carrots are slightly brown and soft, but not mushy.
- While the carrots cook, make the pesto. Spread the pecans on a small baking sheet or skillet. Place in the oven and roast for 5 minutes until slightly toasted. Add to the food processor. Once the nuts are cool, add the spinach, garlic, parmesan cheese, and lemon juice to the food processor as well. Pulse until the mixture becomes a loose paste. While pulsing the mixer, slowly drizzle in remaining three tablespoons of olive oil. Scrape the sides of the processor down and pulse one more time. Season to taste with salt and pepper.
- When the carrots are done, transfer to the same bowl you used earlier. Add the pesto. Toss until the carrots are completely coated. Season with salt and pepper. If desired, garnish with pecans and parmesan.
Nutrition Facts : ServingSize 1 serving, Calories 156 kcal, Carbohydrate 23 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 494 mg, Fiber 7 g, Sugar 11 g
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
BEETS WITH PECORINO, PECANS, AND SHISHITO PEPPERS
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Provided by Nick Curtola
Categories Bon Appétit Beet Side Cheese Chile Pepper Roast Winter Wheat/Gluten-Free Vegetarian Vegan Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9-inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
- Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop.
- Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
- Do Ahead
- Beets can be roasted 3 days ahead. Cover and chill.
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
ROASTED CARROTS WITH BASIL PESTO
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
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:
- To save time, use pre-peeled and chopped carrots and beets. You can also buy baby carrots and beets, which are already small and easy to roast.
- If you don't have parchment paper, you can grease a baking sheet with cooking spray.
- To make the pecan pesto, you can use a food processor or a blender. If you're using a blender, be sure to use a high-powered blender so that the pesto is smooth.
- If you don't have pecans, you can use walnuts or almonds instead.
- To make the roasted carrots and beets more flavorful, you can add a variety of herbs and spices, such as thyme, rosemary, garlic powder, or onion powder.
- If you're serving the roasted carrots and beets as a side dish, you can pair them with a variety of main courses, such as grilled chicken, roasted salmon, or steak.
Conclusion:
Roasted carrots and beets with pecan pesto is a delicious and healthy side dish that is perfect for any occasion. The carrots and beets are roasted until tender and slightly caramelized, and the pecan pesto adds a nutty and flavorful twist. This dish is sure to impress your guests, and it's also a great way to get your daily dose of vegetables.
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