Chef's Kiss Roasted Carrots Recipe With Fresh Carrot Top Pesto by Donna John
My best find at a local farmers market recently was a bunch of baby carrots with big, beautiful green tops. The farmer told me to use them to make healthy carrot top pesto, which I did, and am absolutely obsessed with it. The first recipe I made using the pesto was this roasted carrots recipes drizzled with carrot top pesto. Flavor! Flavor! Flavor!
This colorful and healthy carrot recipe is made with baby carrots or regular carrots, olive oil and carrot top pesto. The carrots are simply roasted in the oven, coated with olive oil, until tender. The easy carrot top pesto is chopped carrot tops and stems, pine nuts, olive oil, fresh garlic and grated Parmesan cheese. Super simple and quick to make. Drizzle this fresh, tasty pesto over the carrots when they come out of the oven. This vegetable recipe is farm-to-table and zero-waste cooking at its best. Delish!
If you don't have enough tops to make pesto from your carrots, you could use regular basil pesto for this side dish recipe. Other vegetables would also work for other variations of the recipe, like potatoes, parsnips, turnips, rutabaga, cauliflower.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 to 4
Ingredients
- baby carrots or regular carrots, washed and scrubbed (slice in half lengthwise if carrots are really large)
- carrot top pesto (click for recipe)
- olive oil
Here's how to make it:
- Make the carrot top pesto and set aside.
- Drizzle a little olive oil in a baking dish. Put the carrots into the dish and toss to coat with the olive. Put into a single layer and sprinkle with salt and black pepper.
- Bake in a preheated 350-degree F oven until carrots are tender, about 20 to 30 minutes depending on size of carrots. Remove from the oven and drizzle with the carrot pesto.
Photos courtesy of Donna John.
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