Oven Roasted Carrots with Carrot Top Pesto

Oven Roasted Carrots with Carrot Top Pesto

by Kristen on July 28, 2013 · 4 comments

Oven Roasted Carrots with Carrot Top Pesto

I have a question for you guys … are you able to rein yourself in when you shop at the farmers market, or are like a kid in a candy store reaching for everything brightly coloured and tasty looking?

I fall into the second category. Big time.

I had a fridge full of food at home, bags full of veggies around my arm, a mouth full of aged balsamic truffles and hand one had free to grab 2 bunches of colourful carrots. The problem with having exactly zero control is that sometimes these gorgeous veggies have to wait a day or two longer than they should to get eaten. Maybe I should work on that whole self control thing.

Oven Roasted Carrots with Carrot Top PestoSo how do you guys feel about carrot tops? You know, those green, leafy fonds that are rarely ever still attached to the carrots but when they are you twist them off and throw then away. Ya, them. Do you ever eat them? I only started to a few months ago and not sure why I waited so long. They’re good! So far I’ve only added them to other greens in a salad so today I thought I would experiment a little more with them.

My experient went something like this: 2 bunches of carrot tops + a few ingredients from my favourite salad dressing recipe + 1 magic bullet blender + a little bit of luck = 1 hell of a tasty pesto. If your carrots don’t have their greens attached to them you can substitute parsley instead.

Oven Roasted Carrots with Carrot Top Pesto

Make sure to follow The Endless Meal!

Facebook :: Pinterest :: Instagram :: Twitter :: Google+ ::

Subscribe via Email

Oven Roasted Carrots with Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 bunches of carrots, about 12
  • a splash of olive oil
  • Sea salt
For the pesto:
  • 2 cups carrot tops (from about 12 carrots)
  • 2 tablespoons water
  • ¼ cup olive oil
  • 2 tablespoons nutritional yeast (or substitute freshly grated parmesan cheese)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoons honey (or substitute maple syrup)
Instructions
  1. Preheat the oven to 425 degrees and place the rack in the top third of the oven.
  2. Wash the carrots thoroughly and place on a baking tray. Drizzle with olive oil and sprinkle with sea salt. Place carrots in the oven and bake for 15 minutes. Remove from oven, shake the tray a few times to move the carrots around and place bak in oven. Turn your oven to broil and broil for 5 minutes. Remove from oven.
  3. While the carrots are baking prepare the pesto.
  4. Combine all ingredients in a small blender (I used a magic bullet) and blend till smooth.
  5. Plate the carrots and drizzle with pesto.
Notes
* You will have more pesto than you need for this recipe. Use the extra as a dipping sauce for veggies or bread, as a pasta sauce or add a little more oil and use it as a salad dressing. Or just eat it by the spoonful; it’s really tasty :)

 

{ 3 comments… read them below or add one }

WendyJ

After each trip to the farmers market I’ve been making (and freezing) green slurry to add to smoothies, and soups in winter. Now I’m kicking myself for all the carrot tops that I *just* composted. :-(

Reply

dixya| food, pleasure, and health

i am that kid in the candy store too :P on a side note- i made pesto last night with basil and substituted cashew nuts with Parmesan cheese – extremely good pesto.

Reply

marlies

yay! this is a genius idea! i have a ton of carrot tops that really need eating…and this sounds much more interesting than just steaming them…

Reply

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: