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SideChef
Recipes
Appetizers
Roasted Carrots with Carrot Top Pesto

11 INGREDIENTS • 10 STEPS • 30MINS

Roasted Carrots with Carrot Top Pesto

Recipe

4.2

6 ratings
Editor's Choice
Editor's Choice
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.
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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.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

30MINS

Total Time

$1.19

Cost Per Serving

Ingredients

Servings
4
us / metric
Baby Carrots
1 bunch
Baby Carrots
Olive Oil
2 Tbsp
Olive Oil
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Honey
1 Tbsp
Honey
Sea Salt Flakes
to taste
Sea Salt Flakes
Goat Cheese
to taste
Goat Cheese, crumbled
Fresh Basil
1 handful
Fresh Basil
Garlic
1 clove
Garlic, chopped
Pine Nuts
1/3 cup
Pine Nuts, toasted
or Chopped Walnuts
Parmesan Cheese
1/3 cup
Parmesan Cheese, grated
Olive Oil
1/2 cup
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
437
Fat
43.2 g
Protein
4.3 g
Carbs
10.3 g
Love This Recipe?
Add to plan
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Roasted Carrots with Carrot Top Pesto
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
step 2
Clean the Baby Carrots (1 bunch) and remove the carrot tops. Set aside the tops.
step 2 Clean the Baby Carrots (1 bunch) and remove the carrot tops. Set aside the tops.
step 3
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.
step 3 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.
step 4
Spread carrots on the parchment lined baking sheet and sprinkle carrots with Sea Salt Flakes (to taste).
step 4 Spread carrots on the parchment lined baking sheet and sprinkle carrots with Sea Salt Flakes (to taste).
step 5
Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned and tender.
step 6
While the carrots are roasting, make the pesto. Remove the carrot top leaves from the stems.
step 6 While the carrots are roasting, make the pesto. Remove the carrot top leaves from the stems.
step 7
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.
step 7 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.
step 8
Pulse contents, occasionally scraping the sides of the bowl, until smooth. Taste and adjust seasoning if needed.
step 8 Pulse contents, occasionally scraping the sides of the bowl, until smooth. Taste and adjust seasoning if needed.
step 9
When carrots are done roasting, remove from the oven and allow to cool slightly.
step 9 When carrots are done roasting, remove from the oven and allow to cool slightly.
step 10
Place carrots on a serving dish, top with spoonfuls of pesto and then add Goat Cheese (to taste).
step 10 Place carrots on a serving dish, top with spoonfuls of pesto and then add Goat Cheese (to taste).

Tags

Appetizers
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Spring
Side Dish
Summer
Vegetables
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