Roasted Carrots with Carrot Top Pesto

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 14 oz carrots, leafy green tops reserved (2 to 3 bunches)
  2. ¼ cup olive oil, divided
  3. 2 tbsp honey, divided
  4. 1 tsp fennel seeds, crushed
  5. ½ tsp each salt and pepper, divided
  6. 2 tbsp chopped fresh parsley
  7. 2 tbsp lemon juice
  8. 1 tbsp grated Parmesan cheese
  9. 1 clove garlic, minced
  10. ¼ cup toasted walnut pieces, divided


  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.