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Roasted Carrots with Carrot Top Pesto

10 INGREDIENTS • 7 STEPS • 50MINS

Roasted Carrots with Carrot Top Pesto

Recipe

4.0

2 ratings
Perfectly roasted carrots and flavor-punching pesto and no food wasted!
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Perfectly roasted carrots and flavor-punching pesto and no food wasted!
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

50MINS

Total Time

$1.73

Cost Per Serving

Ingredients

Servings
4
us / metric
Rainbow Carrots
2 bunches
Rainbow Carrots
Olive Oil
1 Tbsp
Olive Oil
Fresh Cilantro
1 cup
Fresh Cilantro
Pepitas
1/2 cup
Pepitas
Garlic
2 cloves
Garlic
Ground Cumin
1 tsp
Ground Cumin
Lime
1
Lime, juiced, zested
Olive Oil
3/4 cup
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
494
Fat
53.1 g
Protein
5.8 g
Carbs
2.2 g
Love This Recipe?
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Roasted Carrots with Carrot Top Pesto
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Remove the carrot tops from the Rainbow Carrots (2 bunches). Wash and set aside. Wash and pat dry Fresh Cilantro (1 cup) and set aside.
step 2 Remove the carrot tops from the Rainbow Carrots (2 bunches). Wash and set aside. Wash and pat dry Fresh Cilantro (1 cup) and set aside.
step 3
Wash carrots, lay out on the baking sheet, coat with Olive Oil (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 4
Roast carrots for 30-35 minutes or until tender.
step 4 Roast carrots for 30-35 minutes or until tender.
step 5
Pesto: In a food processor, combine carrot top greens, cilantro, Pepitas (1/2 cup), Garlic (2 cloves), Ground Cumin (1 tsp), Lime (1), Salt (to taste), and Ground Black Pepper (to taste).
step 6
Run on slow while slowly drizzling in Olive Oil (3/4 cup). Continue processing until the mixture is blended well, taste and adjust as needed. Add more lemon and/or salt if it needs more flavor.
step 7
Top carrots with pesto and enjoy! Cover and store the leftover pesto in the refrigerator for up to a week.
step 7 Top carrots with pesto and enjoy! Cover and store the leftover pesto in the refrigerator for up to a week.

Tags

Appetizers
Dairy-Free
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Side Dish
Vegetables
Winter
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