
Vegetarian
Roasted Carrots with Carrot Top Pesto
Ingredients
- 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
Directions
- 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)