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