Roasted Carrots with Carrot Top Pesto

4
Medium
Side Dishes

Characteristics

Under 30 minutes Without gluten Vegetarian

Nutritional Facts Per Serving

240
Calories
3 g
Protein
20 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 240
  • Lipides 17 g
    • Saturated fat  2.5 g
  • Cholesterol 0 mg
  • Sodium  390 mg
  • Carbs 20 g
    • fiber  3 g
    • Sugar  14 g
  • Protein 3 g

Ingredients

  • 14 oz carrots, leafy green tops reserved (2 to 3 bunches)
  • ¼ cup olive oil, divided
  • 2 tbsp honey, divided
  • 1 tsp fennel seeds, crushed
  • ½ tsp each salt and pepper, divided
  • 2 tbsp chopped fresh parsley
  • 2 tbsp lemon juice
  • 1 tbsp grated Parmesan cheese
  • 1 clove garlic, minced
  • ¼ cup toasted walnut pieces, divided

Method


  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.
  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.
  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.
  4. Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.

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