Description

Roasted carrots and shallots with parsley pesto are a hearty winter side dish. Great served warm or at room temp!

Ingredients

Scale

For the Vegetables

1 1/4 pounds rainbow or orange carrots (about 6 medium carrots), cut into 3-inch-long spears (See Note 1)
1/2 pound shallots (about 5 medium shallots), peeled and cut into 1/3-inch wedges (See Note 2)
2 tablespoons extra virgin olive oil
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
3 tablespoons drained capers

For the Pesto

4 packed cups flat-leaf parsley leaves with tender stems (about 1 medium bunch)
3 tablespoons toasted sunflower or pumpkin seeds
1 tablespoon fresh lemon juice
2 teaspoons white miso
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

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Instructions

Preheat the oven to 375ºF.
Place the carrots and shallots in a 9×13” roasting pan. Add the oil, coriander, garlic, salt, and pepper, and toss to coat evenly. Cover the pan tightly with foil and roast for 15 minutes.
Uncover the pan, increase the heat to 425ºF, and continue roasting until the vegetables are soft and caramelized, tossing once halfway through cooking, about 25 minutes.
Meanwhile, make the pesto. In a food processor, combine the parsley and seeds. Pulse until everything is broken down. Then add the lemon juice, miso, salt, and pepper. With the motor running, stream in the oil and puree until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
To serve, dollop the vegetables with the pesto and scatter the capers on top. Serve warm or at room temperature.

Notes

1 – Whenever possible, buy organic carrots. You can skip peeling them (no pesticides!) and reap the nutritional benefits from their skins.
2 – Sometimes people get confused by what counts as one shallot, since individual shallot bulbs can contain either one or two cloves. In this recipe (and most other recipes), one shallot bulb counts as one shallot, regardless of how many cloves are inside.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 225
Fat: 16.3 g
Carbohydrates: 19 g
Fiber: 3.8 g
Protein: 4 g