Roasted Carrots With Pesto Yogurt

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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