Caramelized Roasted Carrots With Parsley Almond Pesto

Ingredients:
2 Pounds Organic Carrots, Scrubbed & Ends Trimmed
3 Tablespoons Olive Oil
Sea Salt & Black Pepper To Taste
Parsley Almond Pesto:
1 Small Bunch Fresh Flat Leaf Parsley, Leaves Only
1 Garlic Clove
1 Teaspoon Lemon Zest
1/4 Cup Lightly Toasted Almonds (See Notes Above)
Salt & Pepper To Taste
Extra Virgin Olive Oil
Garnish:
3 Tablespoons Lightly Toasted Sliced Almonds

Directions:
Preheat oven to 375 degrees F.
Cut the carrots in half lengthwise, then toss with 3 tablespoons olive oil.
Spread the carrots across a 13 x 9 inch baking sheet, cut side up.
Lightly season with salt and pepper.
Roast the carrots for 20 minutes, then turn over, and bake another 15 to 20 minutes or until the carrots are fork tender.
While the carrots are roasting, place the parsley leaves, garlic, lemon zest, almonds, salt and pepper, and pulse briefly until coarsely chopped.
Drizzle in just enough oil (about 1/3 cup), and pulse until blended but the mixture still retains texture.
Arrange the carrots onto a platter, then drizzle with the pesto.
Sprinkle the carrots with the sliced almonds, then serve.