Eat the whole carrot – tops, too! Roast the roots, then mix the greens into an herby pesto drizzle.
- Peel and cut carrots in half. Drizzle with olive oil, salt and pepper and roast at 400 degrees F for 25-30 minutes or until tender and ends are charred.
- Combine ¼ cup chopped cilantro or parsley with ¼ cup chopped carrot tops, 3 Tbs chopped roasted salted almonds, juice of 1 small lemon, salt and pepper; stir to combine.
- Drizzle over roasted carrots and serve immediately.