RECIPE
9 INGREDIENTS7 STEPS50MIN

Roasted Carrots with Carrot Top Pesto

4.0
2 Ratings
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The Crooked Carrot
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!
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Perfectly roasted carrots and flavor-punching pesto and no food wasted!

50MIN

Total Cooking Time

9

Ingredients
The Crooked Carrot
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 bunches
Rainbow Carrots
1/2 cup
Pepitas
2 cloves
1 tsp
Ground Cumin
1
Lime , juiced, zested
3/4 cup
to taste
Salt and Pepper
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Directions

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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 baking sheet, coat with Olive Oil (1 Tbsp) , season with Salt and Pepper (to taste) .
Step 4
Roast carrots for 30-35 minutes or until tender.
Step 5
Pesto: In food processor, combine carrot top greens, cilantro, Pepitas (1/2 cup) , Garlic (2 cloves) , Ground Cumin (1 tsp) , Lime (1) , Salt and 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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