Roasted Carrots with Basil Salsa Verde
The bright punchy salsa verde balances out the subtle sweetness of long roasted carrots.
Ingredients
1 bunch carrots
8 sprigs basil
1/2 cup olive oil
1/2 tsp salt
10 sprigs parsley
1 T apple cider vinegar
Method
- Heat the oven to 425F
- Wash the carrots and cut in half
- Toss with a glug of olive oil and pinch of salt and roast until golden brown on the outside and tender when pierced with a knife (about 20-25 minutes)
- Roughly chop the herbs
- In a blender whiz the herbs and olive oil
- Add the vinegar and salt and taste and adjust seasoning as desired
- Remove the carrots from the oven and transfer to a serving platter
- Drizzle the carrots with the salsa verde and serve
