Roasted Carrots with Basil Salsa Verde

The bright punchy salsa verde balances out the subtle sweetness of long roasted carrots. 

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1 bunch carrots
8 sprigs basil
1/2 cup olive oil
1/2 tsp salt
10 sprigs parsley
1 T apple cider vinegar


  1. Heat the oven to 425F
  2. Wash the carrots and cut in half
  3. 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)
  4. Roughly chop the herbs
  5. In a blender whiz the herbs and olive oil
  6. Add the vinegar and salt and taste and adjust seasoning as desired
  7. Remove the carrots from the oven and transfer to a serving platter
  8. Drizzle the carrots with the salsa verde and serve