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Kung Food
Motor City [ + ] Gastronomy
Freestyle Friday: Cleaning Out The Fridge
Roasted Roots with Carrot Top Pesto
Admittedly I made this simple dish because I desperately needed a healthy meal and my carrots have been sitting in my fridge for too long. I also wanted to practice my plating technique with something I threw together. I found that it does a great job showcasing my carrot top pesto. So yeah, enjoy!
Roasted Roots with Carrot Top Pesto
Ingredients
- 4 Carrots
- 1 Large Sweet Potato
- Fresh Ginger
- Olive Oil
- Carrot Top Pesto
Directions
- Wash your carrots and potato
- Pre heat the oven to 400 degrees F
- Peel and grate the ginger into a paste and rub over the carrots generously (if I could do it again I’d try picking the carrots in a ginger mixture but I feel that it added enough to it to make this step worth it)
- Cut the sweet potato into bite sized bits
- Lightly coat the sweet potato in olive oil and place into a roasting pan lined with foil
- Place the carrots on a rack and put them into the middle shelf of your preheated oven (no oil needed for the carrots)
- Take your pan of sweet potatoes and put them there as well
- Cook for about 45 minutes and remove
- Halve the carrots to reveal the gorgeous orange flesh
- Plate the potatoes and carrots and drizzle on the carrot top pesto
Currently Listening To: Icarus – Bastille
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