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 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 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 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 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)
.
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