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RECIPE
10 INGREDIENTS 7 STEPS 50min

Roasted Carrots with Carrot Top Pesto

4.0
2 Ratings
Perfectly roasted carrots and flavor-punching pesto and no food wasted!
Roasted Carrots with Carrot Top Pesto Recipe | SideChef
Perfectly roasted carrots and flavor-punching pesto and no food wasted!
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
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Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
50min
Total Time
$1.73
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 bunches
Rainbow Carrots
1/2 cup
Pepitas
2 cloves
1 tsp
Ground Cumin
1
Lime , juiced, zested
3/4 cup
to taste
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
602
FAT
53.3 g
PROTEIN
8.7 g
CARBS
26.7 g

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 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 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.
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Nutrition Per Serving
Calories
602
% Daily Value*
Fat
53.3 g
68%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
26.7 g
10%
Fiber
7.5 g
27%
Sugars
12.5 g
--
Protein
8.7 g
17%
Sodium
240.3 mg
10%
Vitamin D
--
--
Calcium
65.3 mg
5%
Iron
1.8 mg
10%
Potassium
13.9 mg
0%
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