- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 14 oz
- carrots, leafy green tops reserved (2 to 3 bunches)
- 425 g
- ¼ cup
- olive oil, divided
- 60 mL
- 2 tbsp
- honey, divided
- 30 mL
- 1 tsp
- fennel seeds, crushed
- 5 mL
- ½ tsp
- each salt and pepper, divided
- 2 mL
- 2 tbsp
- chopped fresh parsley
- 30 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- grated Parmesan cheese
- 15 mL
- 1
- clove garlic, minced
- ¼ cup
- toasted walnut pieces, divided
- 60 mL
Method
- Step 1
- Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise.
- Step 2
- Toss carrots with 1 tbsp (15 mL) each oil and honey, fennel seeds and half the salt and pepper. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until tender.
- Step 3
- Meanwhile, make the pesto. In food processor, pulse reserved carrot tops with remaining oil, honey, parsley, lemon juice, Parmesan, garlic, 2 tbsp (30 mL) walnut pieces and remaining salt and pepper to a coarse paste.
- Step 4
- Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.
Tips
Substitute basil leaves for parsley.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 240
- Fat:
- 17 g
- Saturated Fat:
- 2 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Sugar:
- 14 g
- Protein:
- 3 g
- Sodium:
- 390 mg