Roasted Rainbow Carrots with Carrot Top Pesto
Letting nothing go to waste, I use the green tops for roasted rainbow carrots with carrot top pesto with a combination of parsley, sunflower seeds and lemon juice.
Servings: 4
Ingredients
- For carrots
- 2 pounds whole rainbow carrots with green tops peeled
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For pesto
- 1 garlic clove peeled
- 1/2 cup carrot top leaves
- 1/3 cup parsley leaves
- 3 tablespoons sunflower seeds
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- For serving
- 1/4 cup chopped salted and roasted pistachios
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400 degrees F.
- Trim the tops off the carrots and reserve the greens for the pesto. Place the carrots on a sheet pan and toss with olive oil, salt and pepper. Arrange them in a single layer. Roast for 30-35 minutes until the carrots are tender and browning at the edges.
- For the pesto, finely chop the garlic in a food processor. Add the carrot top leaves, parsley, sunflower seeds, lemon juice, salt and pepper, and process into a paste. While the food processor is running, pour the olive oil in a fine stream through the feeder tube until the pesto is smooth.
- Arrange the carrots on a serving platter. Top with pesto, pistachios and parsley.
Nutrition
Calories: 381kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 743mg | Potassium: 897mg | Fiber: 8g | Sugar: 12g | Vitamin A: 38431IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 3mg