Roasted Rainbow Carrots with Mustard Green-Walnut Pistou

Recipe courtesy of Estate Culinary Team


2 bunches rainbow baby carrots, peeled

½ tsp. smoked paprika

½ tsp. cumin

½ tsp. garlic powder



1/3 C + 1 Tbsp. olive oil, divided

1 clove garlic

1 C mustard greens, stalk removed and leaves coarsely chopped

¼ C parsley, coarsely chopped

½ C chopped, toasted walnuts, divided in half

1 tsp. lemon zest

2 Tbsp. lemon juice


  1. Preheat oven to 425˚ Mix together spices and 1 Tbsp. olive oil in medium bowl. Add carrots and toss gently until evenly mixed. Spread onto lightly greased sheet pan and roast 20-30 minutes, depending on size of carrots, until tender when pierced with a knife.
  2. Meanwhile, in bowl of food processor, mince the garlic clove, then add the greens and ¼ C walnuts and pulse until finely and evenly minced. Add the lemon zest, juice, and remaining olive oil, plus salt and pepper, and pulse to combine.
  3. To serve, arrange carrots on platter and drizzle with pistou. Sprinkle with remaining chopped walnuts.


Wine Pairing: Napa Valley Estate Rosé

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