8 large carrots, peeled and cut on the bias in ½-inch pieces
¼ cup olive oil
Salt
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.
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