Pesto Roasted Carrots topped with dairy free pesto and juicy pomegranate seeds go perfectly with just about any main dish. These are a staple on my Paleo holiday dinner menu!
Guyssss I go home tonight! Not just home to my apartment, but home to my mommy and daddy and my bookshelf of all my favorite books! And to the Christmas tree, the coffee shops, and the freezing cold. So many cozy things all wrapped into one wonderful place. I really can’t wait to be there.I feel truly miserable right now, and I really just want my mom and a cozy blanket. You know, so I can complain to her and then get her sick, too. Just like when I was 5.
I can’t lie, though. I’m also really sad because I’m leaving Hudson behind, and it’s going to tear me apart inside. He won’t eat when I’m gone, and I can’t image him spending Christmas alone without me. I’m coming back in time to spend New Years with him, so at least we will have that. Yeah, I make holiday plans around my dog. He’s also my child, ok? It’s perfectly legitimate.
I think I might get Hudson a Bark Box as a consolation prize when I get back. Have you tried Bark Box? My concern is that he’s going to tear everything apart immediately and then I’ll have wasted my money on five minutes of doggy entertainment. Are the toys well made? Or at least enough to survive the jowls of big hyper puppies? Basically I’m asking if Bark Box sends bowling balls.
In the meantime, here’s my favorite carrot recipe. I’ll eat anything with this kale pesto smothered over it, but these carrots just belong with the pesto. It’s so right. So deliciously right.
Pesto Roasted Carrots
INGREDIENTS
- 2 lbs rainbow carrots peeled
- 1 batch of my kale pesto
- 2 tbsp olive oil
- 1 tsp course sea salt
- 1/4 cup pomegranate seeds.
INSTRUCTIONS
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Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil and arrange on a baking sheet. Coat with the kale pesto, reserving about 1/3 for serving. Sprinkle with course sea salt and roast until golden, about 25–35 minutes.
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Drizzle with remaining pesto, then top with pomegranate seeds.
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