Do I need to peel the carrots?

It's totally up to you! If we're using fresh spring carrots and have scrubbed them well, we can typically get away without peeling the carrots. When using larger carrots with especially thick or marred skin, we'll often peel them simply for aesthetic purposes. We peeled the carrots in the photos above.

Can I make this recipe in advance?

You can do most of this prep in advance if you like. Toast the almonds, let them cool, then store in an airtight container on the counter. Make the pesto up to 3 days in advance and store in an airtight container in the fridge (you can also freeze this pesto for several months if you like).

What should I serve with these roasted carrots?

Pair these carrots with a quick lemon arugula salad for a fresh spring lunch or dinner. Add your favorite protein - we love a quick mustard salmon , artichoke spinach chicken , lemon steelhead recipe , or baked garlic shrimp . For an elegant date night dinner, pair these carrots with our pesto mahi mahi or this honey glazed steelhead trout . This recipe is also a great savory side dish for holidays like Easter or Mother's Day! Add an asparagus and salmon quiche , leek frittata , puff pastry eggs , or herb biscuits for a bright spring brunch spread.

What if I can't find carrots with the tops still attached?

No worries! You can skip the carrot tops and make this pesto entirely with dill. You can also substitute parsley for the carrot tops in this pesto recipe if you like.

Roasted Carrots with Dill Pesto and Labneh

Description

Lightly spiced carrots are roasted until tender and served with creamy, tangy yogurt, toasted almonds, and a quick homemade pesto.

Ingredients

Scale

For the toasted almonds:

1/2 cup sliced almonds

For the carrots:

1 large bunch carrots, with fresh green carrot tops attached (about 12 carrots)
1 Tablespoon olive oil
Kosher salt, to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika

For the pesto:

1 packed cup carrot tops
2 packed cups fresh dill
Juice of ½ lemon (about 2 Tablespoons)
Kosher salt, to taste
½ cup extra virgin olive oil (you may not need it all)

To serve:

½ cup labneh or plain Greek yogurt

Cook Mode Keep screen awake

Instructions

Heat oven to 425° Fahrenheit.
Toast the sliced almonds in a large skillet over medium heat, stirring frequently, for 3-5 minutes or until lightly browned. Set aside. You’ll use half of the almonds in the pesto; save the other half for topping the carrots.
Prep the carrots. Wash carrots well and trim off the leafy green tops. Discard any brown or mushy greens, then save the rest for the pesto (about 1 packed cup). Cut any especially large carrots in half lengthwise to ensure even cooking. Note: You can peel the carrots if you like!
Make the pesto. In the bowl of a food processor, combine carrot tops, dill, half of the toasted almonds, lemon juice, and a pinch of kosher salt. Pulse a few times to break everything up. With the food processor running, stream in olive oil a Tablespoon at a time until pesto has come together. You may not need all of the olive oil!
Roast the carrots. Toss carrots, olive oil, salt, cumin, and paprika together on a large sheet pan lined with parchment, then arrange them in an even layer. Roast at 425° F for 20-25 minutes, flipping halfway through, until carrots are cooked through and lightly browned.
Assemble and serve. Spread a layer of labneh over a serving plate. Top with roasted carrots, a drizzle of dill pesto, and remaining toasted almonds. Serve immediately.

Notes

Make ahead tips. Toast the almonds and make the pesto up to three days ahead of time; store pesto in an airtight container in the fridge. Toasted almonds will keep in an airtight container on the counter for several days.

Additions and Substitutions. Swap the labneh for plain Greek yogurt, hummus, or a whipped cheese (feta, ricotta, goat cheese). Use pistachios or walnuts in place of almonds. Substitute fresh parsley for some or all of the dill here. Adjust the spice blend to suit your tastes or double the spices for more intensity.

This recipe makes quite a bit of pesto. Store leftovers in an airtight container in the fridge and serve with roasted veggies, fish, chicken, or salads later in the week!