ROASTED CARROTS AND BEETS WITH PECAN PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
- Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
- Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ricky Sep
[email protected]This recipe is a great way to use up leftover roasted carrots and beets. I also added some chopped walnuts to the pesto for extra flavor.
MICHEAL AMOOTI B
[email protected]I'm not a fan of beets, but I really enjoyed this dish. The pesto was especially good.
emma emma
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Dinesh Ray
[email protected]This dish is a great side dish for a holiday meal. It's also a healthy and delicious way to get your daily dose of vegetables.
Patricia Osei
[email protected]The pecans in the pesto added a nice crunchy texture. I also liked the hint of sweetness from the maple syrup.
Brooklyn Williams
[email protected]The pesto was a little too oily for my taste. Next time I'll use less olive oil.
Gareth
[email protected]This recipe is a great way to use up leftover carrots and beets. I also added some roasted parsnips and it was delicious.
ademola adesina
[email protected]I loved the combination of flavors in this dish. The roasted carrots and beets were perfectly tender and the pecan pesto added a nice nutty flavor.
Mimi Kalinda
[email protected]This dish was easy to make and so delicious. I'll definitely be making it again.
Jane Tempeltene
[email protected]I'm not usually a fan of beets, but this recipe changed my mind. The pesto was the perfect complement to the sweetness of the beets and carrots.
Ma Alaminma
[email protected]These roasted carrots and beets with pecan pesto were a hit at my dinner party! The colors were so vibrant and the flavors were out of this world.