Roasted Carrots with Carrot Top Pesto


  • 2 cups carrot tops, chopped (about 8 carrots)
  • 8 medium carrots
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1 tbsp olive oil (for roasted carrots)
  • 1/2 cup extra olive oil (or pesto)
  • 1/2 cup parmesan cheese
  • 1 teaspoon brown sugar
  • 1/8 teaspoon black pepper
  • 1/2 tsp sea salt


  • Preheat oven to 400 degrees
  • Wash and dry carrots, removing the carrot tops and setting aside to make the pesto
  • On a rimmed baking sheet, toss carrots with olive oil to coat and salt and pepper to taste
  • Arrange in a single layer and bake for 20 - 30 minutes until carrots are fork tender and turning brown on the outside; make sure you flip at least once during the cooking process
  • Remove to a serving tray and top with Carrot Top Pesto
  • Dressing Recipe:

    Add carrot tops, pine nuts and garlic cloves to food processor until roughly chopped
  • Blend until a chunky past forms, then slowly add your olive oil 1/4 cup at a time until well combined; no need to make it smooth
  • Add parmesan cheese, salt and pepper (to taste) and brown sugar until combined
  • Ready to serve with your roasted carrots

Source: Lazy Bear Lodge, Churchill, Manitoba (revised by Cindy Bevans)

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