Roasting carrots brings out their natural sweetness; when topped with a tangy pesto made with the parsley-like carrot tops it makes for a perfect seasonal side dish.
Yield: 4-5 side servings
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Ingredients
16oz/ 450gcarrots, with greens (from 1 large bunch, about 12-14 small-ish carrots)
olive oil
salt and freshly ground black pepper
For Pesto:
1 ½cups/ 50glightly packed carrot greens, large stems removed
1cup/ 28glightly packed basil leaves
4large garlic cloves, coarsely chopped
2tablespoonspine nuts, lightly toasted (plus more for topping, if desired)
1teaspoonred wine vinegar
1teaspoonhoney
½teaspoonred pepper flakes
½cup/ 108gextra virgin olive oil
Instructions
Preheat oven to 400 degrees F. Coat a large baking sheet with olive oil.
Remove greens from carrots and set aside. Cut larger carrots in half lengthwise; leave smaller ones whole (ideally all your carrots should be equal diameter to ensure even cooking).
Spread on baking sheet, drizzle generously with more olive oil and season with salt and pepper. Toss with your hands until evenly coated, then spread out and arrange carrots in an even layer, cut sides down, without any carrots overlapping.
Roast for 15 to 20 minutes (slightly longer if your carrots are on the large side), until fork tender and lightly browned on the bottoms.
Meanwhile, to prepare pesto, combine carrot greens, basil, garlic, pine nuts, vinegar and honey in a food processor or blender. Pulse a few times until greens are evenly chopped into small pieces.
With the processor running on low, slowly drizzle in olive oil until evenly mixed. Transfer to a bowl and serve alongside roasted carrots, plus extra pine nuts or torn basil leaves as desired.