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RECIPE
11 INGREDIENTS10 STEPS30MIN

Roasted Carrots with Carrot Top Pesto

5.0
2 Ratings
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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.

30MIN

Total Time
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 ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 bunch
Baby Carrots
2 Tbsp
1 Tbsp
Balsamic Vinegar
1 Tbsp
to taste
Goat Cheese , crumbled
1 handful
1 clove
Garlic , chopped
1/3 cup
Pine Nuts , toasted
or Chopped Walnuts
1/3 cup
1/2 cup
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Nutrition Per Serving
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CALORIES
451
FAT
44.6 g
PROTEIN
4.3 g
CARBS
10.6 g

Directions

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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 tablespoon), Balsamic Vinegar (1 tablespoon), and Honey (1 tablespoon), 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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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
44.6 g
57%
Saturated Fat
7.4 g
37%
Trans Fat
0.0 g
--
Cholesterol
5.1 mg
2%
Carbohydrates
10.6 g
4%
Fiber
1.3 g
5%
Sugars
6.6 g
--
Protein
4.3 g
9%
Sodium
118.5 mg
5%
Vitamin D
0.0 µg
0%
Calcium
107.3 mg
8%
Iron
1.0 mg
6%
Potassium
92.4 mg
2%
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