Easter

Sesame Pesto Roasted Carrots

March 18, 2016
Photo by Virginie Degryse
Author Notes

I had a nice salad the other night at Dana Slatkin with cooked carrots and avocado and I loved it. I got inspired by the idea of cooking carrots with a nice pesto and thought about making it with Morrocan flavors such as sesame, orange and honey…. After a few attempts, I finally came up this super yummy sesame pesto baked carrots.
Virginie Degryse

  • Serves 5
Ingredients
  • 10-15 carrots, washed, peeled, cut in half
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons honey (or maple syrup)
  • 1 orange , cut in 2
  • 1 cup cilantro (plus a few sprigs to decorate)
  • 3 tablespoons toasted sesame seeds ( plus a pinch to sprinkle over for serving)
  • 1 lime, juiced
  • 2 tablespoons sesame oil
  • 1-2 tablespoons olive oil
  • 1 garlic clove
  • 1 piece 1/2 inch beeld ginger
In This Recipe
Directions
  1. Preheat oven at 350F.
  2. Put the cilantro sesame, lime juice, both oils, ginger, honey and garlic in food processor until finely chopped to make the pesto. Reserve on the side.
  3. Put the carrots on a baking sheet, toss with 1-2 tbsp of olive oil salt and pepper. Put the cut orange on the sheet. Toss the carrots with the pesto, making sure that all the carrots are covered nicely.
  4. Cook the carrots in the oven for 20-25 minutes until golden brown.
  5. Plate with some cilantro sprigs on top and a dash of black sesame seeds sprinkled all over, arrange the orange on the side and enjoy!
  6. Et voila, Bon Appetit!

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