There’s something about rainbow carrots that delights the kids and kids-at-heart among us. Tossed in tangy pesto after roasting, they’re sure to please every palate.
3 lbs rainbow carrots
2 tablespoons olive oil
½ cup Armanino Pesto Sauce
fresh lemon zest
fresh lemon juice
Place racks in the upper and lower thirds of the oven and preheat to 400°F.
Peel and trim the carrots, leaving a bit of the green stems attached if that’s an option, and toss with olive oil to coat. If any carrots are particularly thick, cut in half lengthwise so all are roughly the same size.
Line two 2 sheet pans with foil, divide the carrots between the two pans, spread in a single layer then sprinkle with a good pinch or two of salt.
Cover with foil and roast for 15 minutes.
Remove foil and roast for another 10 minutes.
Remove from the oven, give the carrots a stir/turn, and return to the oven rotating the pans from top to bottom shelf.
Roast another 20 minutes until golden and tender.
Combine the carrots on one sheet pan and toss with pesto to fully coat. Taste and add additional salt if needed.
Pile the carrots onto a serving plate, spooning any extra pesto on top, and garnish with a few gratings of lemon zest, a good squeeze of lemon juice. Serve warm or room temperature.
If you can’t find heirloom rainbow carrots, this dish is perfectly delicious with just orange carrots or even fat baby carrots, though you may need a bit more roasting time depending on their thickness. Other root vegetables like parsnips and beets are wonderful as well.
Heirloom carrots usually come with the greens attached. Leave a little of the green tops attached for an attractive final presentation.
If you like things a little on the spicy side, add up to ½ teaspoon of crushed red chile flakes after roasting.