Roasted Carrots w/ Carrot Top Pesto
Wait, don’t toss those carrot tops! They are the flavor kick to your roasted veggies that you’ve been missing out on!
The added bonus? They’re loaded with antioxidants, rich in protein, and a great source for vitamins such as potassium and calcium.
Here’s another post about how to utilize with the whole vegetable, from root to stem! This time we’ve combined both the bottoms and the tops into one dish and it was delicious.
The best part is all the leftover pesto you’ll be enjoying for the “resto” the week! Lather it it top of your morning eggs or try it in a soup or stew to add extra flavor!
To check out our blog highlight which features a few other root to stem veggies you can find the article here !
INGREDIENTS
1 bunch of baby carrots cleaned
carrot tops from one bunch of carrots
(approximately 2-3 lightly packed cups)2/3 cup olive oil
1 tbsp balsamic vinegar
crumbled goat cheese
juice of one lemon
1 medium clove garlic, chopped
1/3 cup chopped walnuts
1/3 cup grated parmesan cheese
Salt and pepper to taste
RECIPE
Preheat the oven to 400 F
Wash and chop the carrots vertically in half down the middle and place them on a baking pan lined with parchment paper.
Combine 2 tbsp of olive oil and 1 tbsp balsamic vinegar pour over the carrots. Tossing them to coat the oils evenly throughout. Sprinkle w/ Salt and Pepper and stick it in the oven for 20-25 minutes tossing them halfway to make sure all the sides are cooked evenly.
As the carrots roast combine the carrot tops lemon juice, rest of the olive oil, chopped garlic, walnuts, and parmesan cheese into a food processor and pulse until you obtain a smooth and pasty texture.
Remove the roasted carrots from the oven and top with goat cheese and the pesto!