Picture Perfect Roasted Carrots Recipe With Fresh Pesto (3 Ingredients) Mediterranean Diet Recipes Vegetables Farm to Table Recipe Side Dishes Vegan Vegetarian Budget Recipes Gluten-free

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, healthy and gluten-free 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. If you don't have carrots tops, no worries! Simply use regular basil pesto from a jar or homemade. (Try my homemade basil pesto recipe.) Other vegetables would also work for other variations of the recipe, like potatoes, parsnips, turnips, rutabaga, cauliflower.

This vegetable recipe is farm-to-table and zero-waste cooking at its best if you use the carrot tops. Plus you get the health benefits of carrots, the health benefits of basil, the health benefits of carrot tops and the health benefits of olive oil (to name a few!). Serve this carrot dish as a side dish with any dinner.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 - 2 pounds baby carrots or regular carrots, washed and scrubbed (slice in half lengthwise if carrots are really large)
• carrot top pesto or basil pesto
• olive oil

Here's how to make it: 

1. Make the carrot top pesto and set aside. (If you don't have enough tops to make pesto from your carrots, you could use regular basil pesto.)
2. 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. (I just washed my carrots, but peel them with a vegetable peeler if you prefer.)
3. 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. Store any leftover carrots in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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