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Publix Aprons

Roasted Carrots with Creamy Pesto

Roasted Carrots with Creamy Pesto
Total Time:
30 minutes


Nonstick aluminum foil
1 bunch carrots (with leafy tops)
1 lemon, for juice, divided
1 tablespoon honey
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 cloves fresh garlic
1/2 cup fat-free plain Greek yogurt
2 cups baby arugula
1 tablespoon almond butter
2 tablespoons grated Parmesan cheese


  1. Preheat oven to 425°F. Line baking sheet with foil. Trim leafy tops from carrots, then peel and cut carrots in half crosswise (cut larger ends in half lengthwise). Pluck carrot top leaves from stems (1 cup); discard stems.
  2. Squeeze lemon for juice (2 tablespoons). Whisk in large bowl: honey, 1 tablespoon lemon juice, oil, salt, and pepper; toss carrots in honey mixture until coated, then arrange on baking sheet (reserve any remaining honey mixture). Bake 10 minutes, then flip and cook 6–8 more minutes or until carrots are tender and slightly charred.
  3. Place in food processor bowl: remaining honey mixture, remaining 1 tablespoon lemon juice, carrot leaves, garlic, yogurt, arugula, almond butter, and cheese; process mixture until very smooth. Arrange carrots on serving platter and drizzle with pesto; serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 60kcal; FAT 2.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 190mg; CARB 9g; FIBER 2.00g; SUGARS 5g; PROTEIN 3g; CALC 6%; VIT A 0%; VIT C 0%; IRON 6%

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