Carrots have always been my lifeline. Seriously. When I was in and out of the hospital, when I could barely hold down any other food, carrots were my best friend. They were my go-to, my comfort, and now, they’re still my favorite.
I wanted to put a fun spin on them for a side dish this year as a reminder of how far I’ve come in the past few months and how there is joy to be found in the simplest of foods. That is exactly how these Roasted Carrots with a Lemon, Pine Nut, and Dill Pesto came to be, and I hope they bring you some comfort, too! They’re packed with flavor, and perfect for anyone who is looking to spice up their roasted carrots.
Roasted Carrots with a Lemon, Dill, and Pine Nut Pesto
Course: SCD Diet, Sides15
minutes30
minutesIngredients
- For the carrots
1 bunch 1 washed, peeled, whole carrots (about 10 large)
1 tbsp 1 melted ghee
1/2 tsp 1/2 dried chives
1/2 tsp 1/2 dried parsley
salt, pepper to preference
- For the lemon, dill, and pine nut pesto
1/3 cup 1/3 dill
1/3 cup 1/3 parsley
1 1/2 tbsp 1 1/2 garlic infused olive oil
1/4 cup 1/4 pine nuts
1/2 tbsp 1/2 lemon juice
salt, pepper to preference
Directions
- Preheat oven to 400. On a lined baking sheet, toss carrots with the ghee and seasonings.
- Roast carrots until tender and golden, approx. 30 minutes
- While carrots are cooking, make the pesto by combining all of the ingredients in a food processor until finely minced.
- Serve pesto over roasted carrots.
