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Roasted Carrots with Carrot Top Pesto

Course Vegetable
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

Carrots

  • 2 bunch carrots
  • 8 shallots medium size, peeled & halved or quartered
  • 4 tbs olive oil
  • salt & pepper

Carrot Top Pesto

  • 2 tbs pumpkin seeds roasted & salted
  • 1/4 cup carrot leaves washed & dried
  • 1/4 cup cilantro leaves washed & dried
  • 1/2 small clove garlic finely grated with a microplane
  • 5 tbs olive oil
  • salt

Instructions

To Make the Carrots

  • Preheat the oven to 450ยบ F.
  • Scrub the carrots clean. Don't peel them. Trim off the tops, leaving a little bit of the stem.
  • Cut any larger carrots in half lengthwise ( I sometimes cut them in quarters). Leave the small ones whole. The goal is to make all the pieces the same size so that they cook evenly.
  • Toss the carrots and the shallots with the 4tbs of olive oil and a generous amount of salt and pepper. Place them on a baking sheet and roast for 25 minutes. I tend to give them a toss at the 10 minute mark so they caramelize all over. Once the carrots are tender, transfer them to a platter, drizzle with the pesto and serve.

To Make the Pesto

  • Combine the pumpkin seeds, carrot tops, cilantro, garlic and the 5 tbs of olive oil in the bowl of a Cuisinart or blender and process until smooth. Season with salt to taste