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Roasted Carrots with Walnut-Arugula Pesto

A hearty dish of roasted carrots topped with a fresh arugula-walnut pesto.

Course Appetizer/Main Course
Cuisine American
Keyword arugula, pesto, walnut, walnuts, carrots, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


  • 1 pound multi-colored carrots, cleaned and peeled
  • 2 Tbsp olive oil extra virgin
  • 1 clove garlic, mashed
  • Salt and pepper (optional)
  • 4 heaping cups arugula
  • 1 cup shelled walnuts
  • 1/2 cup olive oil extra virgin
  • 1/4 tsp salt (add more to taste)
  • 3 cloves garlic


  1. 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.)

  2. 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.

  3. 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.

Recipe Notes

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.