Curry Roasted Carrots with Coconut Pesto

"This dish should come with a WARNING ⚠️ May cause dizziness, heart palpitations, loss of interest in any other carrot, thoughts of joy and happiness and BRAIN. MIGHT. EXPLODE! ⠀⠀ I borrowed this one from Chef @shaunlconnolly19 from @josephinewinebar in Charleston, SOUTH CAROLINA."
-- @dishbeautiful
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  • Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 4-6

Recipe Card

For the Carrots


  • 1 pound carrots, peeled
  • 1 tablespoons curry powder
  • 1/2 cup grapeseed oil
  • 4 ounces goats milk feta
  • Salt and pepper to taste

For the Pickled Fresno


  • 3 large fresno peppers
  • 1/2 cup red wine vinegar
  • 1/2 tablespoons suger
  • 1 bay leaf

For the Pesto


  • 1/2 serrano
  • 2 garlic cloves
  • 3 tablespoons honey
  • 1/4 cup condensed coconut milk
  • 4 sprigs cilantro
  • 6 sprigs flat leaf parsley
  • 1 whole lemon, juiced
  • 1 cup pepitas, divided
  • 1 teaspoons flakey sea salt


  • Step 1

    Set oven to 450. Slice Fresnos into thin rings and add to a bowl. Sprinkle with sugar and add vinegar and bay. Allow to pickle for at least 30 minutes or overnight

  • Step 2

    Over medium heat, toast curry powder in a nonreactive pan until fragrant. Add oil and heat until bubbling. Then turn off the heat and let steep for 15 minutes. Strain oil through a fine mesh sieve.

  • Step 3

    Lay carrots on a foil-lined baking sheet and massage with curry oil. Sprinkle with sea salt and pepper to taste.Roast for 10-12 minutes.

  • Step 4

    While the carrots are roasting, prepare the pesto. Add all pesto ingredients to a food processor and blend. It should be a bit chunky, not totally pureed.

  • Step 5

    Remove carrots from the oven and place in a bowl. Mix in pesto and plate. Finish with remaining pepitas, feta and picked Fresnos. *Note: you can leave out the cheese to make this a vegan dish.

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