Balsamic Roasted Carrots Topped with Gorgeous Greens Pesto

Balsamic Roasted Carrots Topped with Gorgeous Greens Pesto

Serves 4

Delight your guests with the stunning combination of Balsamic Roasted Carrots topped with a vibrant Gorgeous Greens Pesto from Vegetables: A Love Story. This dish is a true celebration of the season’s bounty, showcasing the natural sweetness of carrots elevated by the rich, tangy balsamic glaze and the fresh, herbal notes of the pesto.

Roasted to perfection, the carrots develop a delightful caramelized exterior that gives way to a tender, flavourful interior. The balsamic vinegar, reduced to a syrupy glaze, coats the carrots in a savoury-sweet coating that perfectly complements their natural sweetness. Crowned with a vibrant pesto made from a blend of fresh greens, this dish is a feast for the senses, promising to delight your Easter guests with its stunning presentation and mouthwatering flavours.


3 cups packed chopped kale, centre ribs removed (or use spinach, chard, arugula, or a mix)
½ cup toasted pecans (or almonds, walnuts, hazelnuts)
¼ cup fresh mint (or basil or parsley leaves, or a combination)
2 garlic cloves
2 Tbsp fresh lemon juice
½ tsp salt
¼ tsp pepper
¾ cup extra-virgin olive oil
¾ cup grated Parmesan cheese (or Asiago or pecorino)

1 lb carrots, little green tops attached, cut in half lengthwise
1 Tbsp balsamic vinegar
1½ Tbsp canola oil
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
6 fresh thyme sprigs (or 1 tsp chopped fresh thyme, or ½ tsp dried thyme)


Prepare the pesto

  1. Place the kale, pecans, mint, garlic, lemon juice, salt, and pep- per in a food processor fitted with a metal blade. Pulse until smooth. Scrape down the bowl. With the motor running, gradually pour in the oil. Stop and scrape down the bowl. Add the cheese and process just until smooth. Taste and adjust the seasonings. Scrape into a jar. The pesto keeps well in the refrigerator for up to 10 days, or you can freeze it for up to 6 months. Makes about 1¼ cups.

Prepare the carrots

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Place the carrots in a large bowl. Add the rest of the ingredients (balsamic vinegar through thyme) and toss well. Transfer to the prepared baking sheet, being sure to scrape all of the oil and herbs from the bowl. Spread the carrots out into an even layer. Roast until the carrots are very tender and easily pierced with a fork, stirring four times, about 40–50 minutes.
  3. Place the roasted carrots on a serving platter and spoon about ¼ cup of pesto over top. Serve immediately.

Recipe by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman.

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