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


  1. Preheat oven to 400 degrees.
  2. Wash and dry carrots, removing the carrot tops and setting aside to make the pesto.
  3. On a rimmed baking sheet, toss carrots with olive oil to coat and salt and pepper to taste.
  4. 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.
  5. Remove to a serving tray and top with Carrot Top Pesto,
  6. Dressing Recipe:
  7. Add carrot tops, pine nuts and garlic cloves to food processor until roughly chopped.
  8. Blend until a chunky paste forms, then slowly add your olive oil 1/4 cup at a time until well combined; no need to make it smooth.
  9. Add parmesan cheese, salt and pepper (to taste) and brown sugar until combined and serve with your roasted carrots.
Source: Lazy Bear Lodge, Churchill, Manitoba (revised by Cindy Bevans)

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