Roasted Carrots with Carrot Top Pesto

Roasted Carrots with Carrot Top Pesto

Eat the whole carrot – tops, too! Roast the roots, then mix the greens into an herby pesto drizzle.

 

Recipe:

 

  1. 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.
  2. 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.
  3. Drizzle over roasted carrots and serve immediately.
March 29, 2022
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