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
Continue After Advertisement
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
Directions
-
Preheat oven at 350F.
-
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.
-
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.
-
Cook the carrots in the oven for 20-25 minutes until golden brown.
-
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!
-
Et voila, Bon Appetit!
See what other Food52ers are saying.