Roasted Carrot Salad with Charred Scallion-Cilantro Pesto (Nut-Free, Oil-Free, Vegan, GF, Paleo)
Author: 
Serves: 4 (side dish)
 
Ingredients
  • 6 large carrots
  • 1 large red onion, sliced
  • 1 can Libby's Corn Kernels
  • Garnish: Cilantro, Yogurt, Fresh coriander
  • Charred Scallion-Cilantro Pesto:
  • 2 cups cilantro (or your favorite herb)
  • 1 cup scallion, chopped
  • 4 cloves garlic
  • 4 tbsp apple cider vinegar
  • 2 tbsp honey/agave (or to taste)
  • ½ tsp salt
  • 2 tbsp water
Instructions
  1. Preheat oven to 350F.
  2. Cut carrots into 3-4 equal pieces. Slice each pieces lengthwise into 3-4 thin wedges.
  3. Slice onions thinly. Peel the garlic and separate into individual cloves.
  4. Line a baking tray with parchment paper. Toss your carrots, onions, garlic with salt and pepper. Spread out on the tray in a single layer (if they are too close or overlapping the vegetables will steam).
  5. Roast for 20 minutes until soft.
  6. For the sauce: In a dry pan, add your finely sliced scallions. Toast and fry till blistered and charred. Blend all the ingredients for the sauce in a food processor until smooth. Taste and adjust seasoning.
  7. Toast your roasted vegetables with the prepared pesto. Top with fresh cilantro, yogurt and toasted almonds.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/07/14/roasted-carrot-salad-with-charred-scallion-cilantro-pesto-oil-free-vegan-gf-paleo/