Roasted Carrots with Carrot Top Pesto
Prep Time
Serves
Cooking Mode
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
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
Directions
1Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise.
2Toss 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.
3Meanwhile, 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.
4Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.
Tips
1
Substitute basil leaves for parsley.
Disclaimer
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Personal Note
Personal Note
