arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Roasted Carrots with Basil Salsa Verde

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


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