Pesto Glazed Thanksgiving Carrots

The side dish your Thanksgiving table’s been missing. Pesto-Glazed Carrots, the Besto way — sweet, herby, and unforgettable.

Cook Time: 30 minutes

Servings: 5 people

Ingredients:

Roasted Carrots

• 1 bunch of medium carrots
• 2 tbsp olive oil
• 1/2 cup water
• 3/4 tsp of salt
• 1/2 tsp of black pepper

Garlic Yogurt Sauce

• 1 cup plain greek yogurt
• 2 cloves garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

Besto Topping:

• 1/2 cup Besto nut-free pesto
• 1-2 tsp extra virgin olive oil 
• Sprinkle of flakey sea salt (optional)

Directions:     

1. Preheat oven to 400°F. 
2. Place peeled carrots in a rimmed baking sheet in a single layer.
3. Drizzle with 2 tbsp olive oil, season with 3/4 tsp salt, and 1/2 tsp pepper, and toss to coast evenly.
4. Pour in 1/4 cup water.
5. Roast for 30 minutes, shaking the pan halfway through. If edges brown too quickly, add 1/4 cup water. Carrots are done when golden. 
6. Make the garlic yogurt sauce while carrots roast.
7. In a medium bowl, whisk together yogurt, minced garlic, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and lemon juice until smooth. 
8. Taste and adjust seasoning. Cover and chill for 15 minutes to meld flavors.
9. Spread 3/4 cup garlic yogurt in a thin, swooping layer across a large platter (save the rest for dipping).
10. Arrange hot roasted carrots in a single layer over the yogurt.
11. Spoon 1/3 cup Besto pesto in generous dollops over the carrots, letting it streak naturally. 
12. Finish with a light drizzle of olive oil plus a pinch of flaky salt. Enjoy!