Roasted Carrots with Carrot Top Pesto

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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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Ingredients

- Serves 4 +

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1 bunch Baby Carrots

2 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

1 Tbsp Honey

to taste Sea Salt Flakes

to taste Crumbled Goat Cheese

1 handful Fresh Basil

1 clove Chopped Garlic

1/3 cup Toasted Pine Nuts

1/3 cup Grated Parmesan Cheese

1/2 cup Olive Oil

Directions HIDE IMAGES

STEP 1

Preheat oven to 400 degrees F (200 degrees C).

STEP 2

Line a baking sheet with parchment paper.

STEP 3

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

STEP 4

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 5

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

STEP 6

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

STEP 7

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

STEP 8

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 9

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

STEP 10

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

STEP 11

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

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