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Servings:

Roasted Carrots with Carrot Top Pesto

Contrary to common belief, carrot tops are in fact edible and make a delicious pesto. Roast the leftover carrots until they’re golden and tender to make a simple and satisfying side dish.

Total Time

30min

4.2

6 Ratings

Author: Ful-Filled

Servings:

Ingredients

•

1 bunch

Baby Carrots

•

2 Tbsp

Olive Oil

•

1 Tbsp

Balsamic Vinegar

•

1 Tbsp

Honey

•

to taste

Sea Salt Flakes

•

to taste

Goat Cheese , crumbled

•

1 handful

Fresh Basil

•

1 clove

Garlic , chopped

•

1/3 cup

Pine Nuts , toasted

or Chopped Walnuts

•

1/3 cup

Parmesan Cheese , grated

•

1/2 cup

Olive Oil

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Clean the Baby Carrots (1 bunch) and remove the carrot tops. Set aside the tops.

Place prepared carrots in a bowl and drizzle carrots with Olive Oil (2 Tbsp) , Balsamic Vinegar (1 Tbsp) , and Honey (1 Tbsp) , tossing to coat.

Spread carrots on the parchment lined baking sheet and sprinkle carrots with Sea Salt Flakes (to taste) .

Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned and tender.

While the carrots are roasting, make the pesto. Remove the carrot top leaves from the stems.

Add carrot leaves, Fresh Basil (1 handful) , Garlic (1 clove) , Pine Nuts (1/3 cup) , Parmesan Cheese (1/3 cup) , Olive Oil (1/2 cup) , and Sea Salt Flakes (to taste) to bowl of a food processor.

Pulse contents, occasionally scraping the sides of the bowl, until smooth. Taste and adjust seasoning if needed.

When carrots are done roasting, remove from the oven and allow to cool slightly.

10.

Place carrots on a serving dish, top with spoonfuls of pesto and then add Goat Cheese (to taste) .

Nutrition Per Serving

CALORIES

437

FAT

43.2 g

PROTEIN

4.3 g

CARBS

10.3 g