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Home » Roasted Baby Spring Carrots with Lemony Dill Pesto

Roasted Baby Spring Carrots with Lemony Dill Pesto

April 3, 2014 by Sherrie Leave a Comment

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Roasted Baby Spring Carrots with Lemony Dill Pesto

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Serves: 2-4

We all love roasted carrots, but this Lemony Dill Pesto really puts them over the edge. This dairy + nut free pesto is seriously addictive, so make and eat it at your own risk.

Ingredients

15 – 20 baby spring carrots, or 10 large carrots
1 tablespoon ghee
2 cups loosely packed fresh dill
3 – 5 cloves garlic {depending on how you take your garlic}
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch black pepper
juice from 1 lemon, about 2 full tablespoons
3 tablespoons of shelled pumpkin seeds + more for garnish

Instructions

View the full recipe at With Food + Love →

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Filed Under: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Salads, Side Dishes, Vegan Tagged With: carrots, dairy free, dill, dill pesto, pesto, pumpkin seeds, roasted carrots

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