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Roasted Carrots with Carrot Top Pesto

This recipe uses both carrots and their tops to make an easy vegetable side dish. Homemade carrot top pesto is simple to prepare and a great way to use up the carrot tops instead of just tossing them.
Servings: 4
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
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Ingredients

  • 1 lb farmer's market baby carrots
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

carrot top pesto

  • 2 cups packed carrot tops, (see note)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup extra virgin olive oil, (see note)
  • 1/4  cup pine nuts
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Slice off the carrot tops and set them aside. Slice carrots in half, lengthwise.
  • Combine olive oil, garlic powder and onion powder. Brush carrots with mixture. Place carrots on baking sheet so that they are close but not touching.
  • Roast for about 15-18  minutes (depending on size of your carrots) or until carrots are tender but still remain crisp.
  • While carrots are cooking, make the pesto. Add carrot tops, cheese, nuts, garlic in food processor and pulse until finely chopped. Add in olive oil slowly with food processor on, until emulsified. Add salt and pepper to taste. Add pesto to finished carrots. Store in any unused pesto in an airtight container in fridge (if using within a few days) or freezer (can be stored up to a few months).

Notes

  • If you don't have enough carrot tops, you can replace half with fresh parsley or basil.
  • When making pesto is always better to start with less oil and add more as needed to achieve your desired consistency. If needed, you can up to 1/3 cup total if you like yours a little thinner.
Serving: 0.25of recipe, Calories: 311kcal, Carbohydrates: 14.5g, Protein: 5.3g, Fat: 23.9g, Saturated Fat: 4.8g, Sodium: 259mg, Fiber: 4.4g, Sugar: 5.5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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