Roasted Carrots with Carrot Top Pesto

  • 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 240
  • Fat 17 g
  • Saturated Fat 2.5 g
  • Carbs 20 g
  • Sugar 14 g
  • Protein 3 g
  • Cholesterol 0
  • Fibre 3 g
  • Sodium 390 mg