Roasted Carrots with Kale Pesto (Low Calorie, Healthy Side)

Recipe Image

Total Time:    30 minutes

Nutritional per serving
Calories: 346 kcal
Fat: 31 g
Protein: 7 g
Carbohydrates: 9 g

Impress your friends and family with this pro Roasted Carrots with Kale Pesto recipe. With only a few simple ingredients it’s super easy to prepare and makes for an impressive antipasti, salad or side dish.


Makes 4 servings

  • 1 bunch skinny carrots, tops removed, peeled
  • 2 tablespoons olive oil
  • 2 teaspooons salt

For pesto:

  • 30 grams pumpkin seeds
  • 1 clove garlic
  • 2 tablespoons grated parmesan
  • 2 large kale leaves, chopped
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 5 tablespoons extra-virgin olive oil


  1. Preheat oven to 500 degrees.
  2. Coat carrots with oil and salt.
  3. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife.
  4. While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender.
  5. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto.
  6. Adjust seasoning to taste.
  7. When carrots are cooked, remove from oven and cut in half lengthwise and crosswise.
  8. Dress with pesto to serve.

Tips & alternatives

If you’re interested in learning about the world’s healthiest foods you may wish to check out our superfood series section. We have a growing list of articles including Garlic, Almonds, Flax Seed, Avocado, Broccoli, Cinnamon, Blueberries, Quinoa and more.

Recipe and photo courtesy of Greatist

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