A hearty dish of roasted carrots topped with a fresh arugula-walnut pesto.
Toss the carrots with 2 Tbsp. olive oil, mashed garlic, and salt and pepper if desired. Arrange the carrots on piece of parchment paper on a baking sheet. Roast at 425 degrees for 30 minutes, or until the thickest part of the carrot can be easily pierced with a fork. (You might need to remove skinnier carrots sooner.)
Meanwhile, make the pesto: Add the arugula, shelled walnuts, 1/2 cup olive oil, salt, and garlic to a food processor. Process until it becomes a smooth paste.
Remove carrots from the oven, toss with the pesto, garnish with additional walnut pieces and arugula, and serve. May also be served at room temperature.
Note: Trader Joe's carries a product called "Les Petites Carrots Of Many Colors" in a one-pound bag that fits the bill for this recipe perfectly.