Roasted Carrots with Walnut Dill Pesto [vegan]

These Roasted Carrots with Walnut Dill Pesto are the perfect side dish for Thanksgiving or Christmas dinner. Naturally sweet carrots combined with the freshness of this lemony dill pesto is the perfect duo for a special occasion.

How are Roasted Carrots with Walnut Dill Pesto made?

To make the Roasted Carrots with Walnut Dill Pesto is quite easy. You have to just roast the carrots in olive oil, red wine vinegar, salt, and pepper. Meanwhile, prepare the dill pesto by combining all the ingredients in a food processor. It takes only a few minutes and no effort to make this side dish.

Walnut Dill Pesto

I was so surprised how much I loved this dill pesto. Usually, I don’t like dill because I think it has a strong flavor for my taste. But this combination of walnuts and lemon is so good. I could proudly say that we (me and my boyfriend) finished this pesto for 5 minutes, eating it with breadsticks. That is how much we loved it.

You can eat this walnut dill pesto with slices of toasted bread, in sandwiches, in pasta recipes, with baked vegetables, etc.

If you try these Roasted Carrots with Walnut Dill Pesto [vegan] let us know in the comments below. Don’t forget to save our recipes on your Yummly or Pinterest account so you can make them later.

More recipes you might like :

Christmas stuffed pumpkin [vegan]

Stuffed Mushrooms with Quinoa and Vegetables [vegan+gluten-free]

These Roasted Carrots with Walnut Dill Pesto are the perfect side dish for Thanksgiving or Christmas dinner. They are made with simple ingredients and taste amazing. You can also use the dill pesto in other recipes.

Serves: 4
Cooking time: 30 minutes

Ingredients

• 10-12 large carrots
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• salt and pepper

For the walnut dill pesto:

• 1+1/2 cup fresh dill
• 3 garlic cloves, peeled
• juice of 1/2 of a lemon
• salt and pepper
• a handful of walnuts
• 1/3 cup water
• 2 tbsp olive oil

Preparation

1. Preheat the oven to 400 degrees.
2. Cut the carrots in 4-6 strips, each. Place them in a baking tray and add the olive oil, salt, and pepper. Place the tray in the oven and bake them for 30 minutes. In the last 10 minutes add the vinegar before removing the tray from the oven.
3. Meanwhile to make the pesto, combine all the ingredients in a food processor. Pulse it until creamy.
4. Serve the dill pesto with roasted carrots. Enjoy