Pesto Roasted Carrot Fries are bright, fresh and summery. Bonus: they have only two ingredients – and they’re both healthy!
I kinda owe you guys an apology. I’ve been holding out on you.
If you follow me on instagram, you might have seen these awesome carrot fries over Passover. (If you don’t follow me on instagram, get on that: @OvertimeCook). I made them as a simple side dish for one of the passover meals, and they were a smashing success. Even my I-hate-cooked-carrots family members were sneaking seconds of them.
At first, I was hesitant to share such a simple recipe. Then I was all, “hello? Simple = good!” So then I decided to share these on the blog with you. But life got in the way, and it took me ages and ages to make them, photograph them, and post them. I like to think it’s worth the wait. Especially when you notice these have only TWO ingredients. I know, amazing, right?
Well take a look at the caramelized outsides, enjoy the addictive texture, taste the savory pesto combining with the sweet carrots, and you’ll know, just like I do, that these are an all-around winner.
Go ahead, sneak another one from the tray. Nobody’s watching.
- 8 large carrots, peeled
- ½ cup prepared basil pesto (you can sub nuts of your choice, such as almonds or walnuts)
- Preheat oven to 450. Line a baking sheet with parchment paper and set aside.
- Cut the carrots in half to create two sticks of approximately equal length. Then cut them into fry shapes (I do the narrower half in halves, and the wider half in quarters).
- Toss the carrots with the prepared pesto to coat evenly. (For a shortcut pesto recipe, click here.)
- Spread the fries in an individual layer on a cookie sheet and bake at 450 for 40 minutes, turning halfway through.
- Serve hot.
- Enjoy!
Thanks for stopping by my darling friends! I hope you come back real soon for a dessert that toes the line between summer fruit and decadent so perfectly, you won’t believe it. Till then, come like my page on Facebook so we can shmooze? -Miriam
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Is there a way to make this with frozen baby carrots? Looks delicious!
These are fantastic!
Hello there ♥ Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
http://sevenroses.net/2015/12/50-epic-vegan-christmas-recipes/
Thank you & happy holidays! =)
Thank you!