Pesto Roasted Baby Carrots

Baby Carrots from the farm
Washed up and ready to prep
Washed baby carrots
Chopped and trimed with 2 tablespoons of Pesto
Mixing Pesto and Carrots
Carrots spread on parchment ready for oven
They smell amazing!
Ready to eat! Roasted for 20 minutes at 400 degree's
Served along side of Raost Pork Loin with Rice and gravy

The post is dedicated to my pre-op nurse Brandee! I may be spelling her name wrong, but I was scared to death at the time

It was just 3 weeks ago when I drove to ER with pain in my side I had been living with for a couple of weeks, just kept getting worse. I “goggled” everything and nothing really added up. I just had to go. Entered ER at 8:00 am, all the tests they do and lots of doctors visiting, they said they were keeping for the night as my appendix was swollen and they were not going to let me out until the Surgeon gave me a look.
Next thing I knew, transport showed up and there I went off to surgery. CRAP! I was scared. My nurse was amazing and made me less scared and we talked food 🙂 See told me bout these wonderful “Carrot Fries” and of course it was all I could focus on!
I hope this does her justice! Thank you so much for making the whole crazy thing a good experience and you are amazing at what you do!!!!

Pesto Roasted Baby Carrots

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Side dish,Appetizer

Ingredients:

  • 1 Bunch Fresh Baby Carrots (We are lucky to have many local farms nearby)
  • 2-3 Tablespoons of Homemade or jarred Pesto

Directions:

  1. Wash and trim baby carrots and slice large ones if needed. Place in mixing bowl and add pesto. Mix well. Pour onto prepared cookie sheet. I used parchment paper, my favorite!
  2. Place in pre-heated oven at 400 degrees. I cooked for 20 minutes. you may yneed to add more time if your carrots are thicker.
  3. EAT IMMEDIATELY!

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