Roasted carrots with basil pesto
Cut these carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg
- Serves: 6 persons
- 600g carrots, quartered lengthways
- 1tbsp olive oil
- 2tbsp basil pesto (check the label if vegetarian)
Step 1Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
Step 2Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.