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Level
very easy
Prep Time
10 min
Total Time
30 min
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

Directions

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.

Tip

Substitute basil leaves for parsley.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
240
Fat:
17
Saturated Fat:
2
Carbs:
20
Fibre:
3
Sugar:
14
Cholesterol:
0 mg
Protein:
3
Sodium:
390 mg
Potassium:
0