The City Magazine Since 1975

Herd Provisions Roasted Carrots with Sage Pesto

November 2023
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8 large carrots, peeled and cut on the bias in ½-inch pieces
¼ cup olive oil
Black pepper 
Sage Pesto (recipe follows)

For the sage pesto:
1 cup fresh sage, stemmed and blanched
4 cups arugula, packed
1 1/2 tsp. chili flakes 
4 cloves garlic 
1/8 cup shredded Parmesan
2 cups olive oil 
Salt and pepper to taste


Preheat oven to 375 F.

In a large bowl, toss carrots with olive oil and salt, and pepper to taste. Place the carrots on a large sheet tray and roast until tender, about 20 minutes. Spoon them into a serving dish and top with the sage pesto.

For the sage pesto:
Working in two batches, place the first five ingredients in a blender and combine on the highest speed. Slowly stream in oil until puréed. Spoon both batches in a bowl over ice, season to taste, and add more oil if needed.