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Roasted Carrots with Cilantro-Walnut Pesto

Total Time

Prep: 15 min. Bake: 20 min.


4 servings

Updated: Oct. 01, 2022
Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, olive oil, garlic, parsley, Parmesan cheese and basil. —Aysha Schurman, Ammon, Idaho
Roasted Carrots with Cilantro-Walnut Pesto Recipe photo by Taste of Home


  • 2 tablespoons chopped walnuts
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon grated Parmesan cheese
  • 1 garlic clove, chopped
  • 1 teaspoon fresh parsley leaves
  • 1 teaspoon chopped fresh basil
  • 1/4 cup olive oil
  • 1 pound medium carrots, halved lengthwise


  1. Preheat oven to 400°. Pulse the first 6 ingredients in a small food processor until finely chopped. Continue processing, gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.

Nutrition Facts

1 serving: 196 calories, 17g fat (2g saturated fat), 1mg cholesterol, 102mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 2g protein.

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