Simple roasted carrots with crispy walnuts and an easy pesto yogurt. It looks like one of those fancy farm to table restaurants in LA but the preparation is foolproof.


  • 2 lbs. carrots
  • 1/2 cup walnuts
  • 1/2 cup pesto
  • 1/2 cup yogurt 
  • 1/2 tablespoon epazote or thyme
  • 2 tablespoons pork fat or butter
  • lemon for zesting (about 1/2 tablespoons)
  • 1 handful arugula
  • extra virgin olive oil


  1. Preheat oven to 400°.  Season and coat carrots with pork fat and epazote and roast for 30-40 minutes or until caramelized and tender (tossing occasionally).  With about 10 minutes left on the carrots add the walnuts to toast them. 

  2. Combine pesto and yogurt with a touch of lemon zest, season with salt and pepper. 

  3. Smear pesto yogurt on a plate, lay in carrots and top with walnuts and  dressed arugula (olive oil and lemon juice is easy).

Pro Tip: Pre-heat the sheet pan to get good caramelization on the carrots. 

Recipe Video Here:


Roasted Carrots

Pesto Yogurt Recipe

Roasted Carrots Recipe 

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