What’s Cooking: Carrots with kale and pumpkin seed pesto

BOSTON (WHDH) - 7’s Sarah French is at Dig Inn on Boylston Street in Boston for a healthier option for a hearty fall dish: roasted carrots with kale and pumpkin seed pesto.

Roasted Carrots w/ Kale-Pumpkin Seed Pesto

Roasting vegetables whole allows natural sugars to concentrate for an explosion of flavors. Serve these carrots as antipasti, as a side to a larger meal, or tossed into a simple salad.
1 bunch skinny carrots with tops
2 Tablespoon olive oil
2 teaspoon salt

For pesto
½ cup pumpkin seeds
1 clove garlic
2 Tablespoon grated Parmesan
2 large kale leaves, chopped
2 teaspoons lemon juice
2 Tablespoons water
½ teaspoon pumpkin spice
½ teaspoon salt
1/3 cup extra virgin olive oil

1. Preheat oven to 500 degrees.

2. Cut the tops of the carrots and peel. Coat with oil and salt and place in the oven. Roast for 15 minutes until well charred and a knife can easily pierce the carrots.

3. While the carrots are roasting, make the pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until the mixture is coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.

4. When the carrots are cooked, remove from the oven and cut in half lengthwise and crosswise. Dress with pesto and serve.

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