Roasted Carrots with Carrot-Top Pesto
If you've only ever purchased carrots in bags or in bulk in the grocery stores, then you've probably been missing out on the wonders of carrot tops. These frilly greens are sweet and crunchy and have lots of uses. You can substitute them for parsley in any recipe, or make a "root to green" dish like this roasted carrot recipe with carrot top pesto. Use any variety of carrot you can get your hands on, so long as the greens are attached and vibrant looking (soggy carrot tops are just sad).
- 1 small bunch of carrots
- 1/2 cup fresh delicate herbs (parsley, basil or mint)
- 1/4 cup of pecans (or substitute any nut you prefer) plus extra for garnish
- 2 cloves of garlic
- 1 tsp. fresh lemon juice
- 1/2 cup plus 3 tbsp. extra virgin olive oil
- 1/4 cup of parmesan cheese (optional)
- pinch of salt and crushed red pepper flakes
- 2 tbsp. honey
Preheat your oven to 425 degrees.
Roughly chop carrot tops and herbs and place in a blender with nuts, garlic, lemon juice, 1/2 cup olive oil, and parmesan cheese (if using). Pulse until incorporated. Add salt and crushed red pepper flakes. Blend until fully incorporated. Taste and add salt if needed.
Toss carrots with 3 tbsp. of olive oil and honey on a sheet pan lined with parchment paper. You can also add any root vegetable to this party - beets, parsnips, radishes. Season to taste with salt and red pepper flakes and roast in a hot oven for 25-30 minutes. Toss halfway through cooking.
Place carrots on a platter and drizzle with pesto. Top of crushed nuts, a drizzle of extra virgin olive oil and salt to taste. Serve warm or at room temperature.