Roasted carrots with carrot top pesto

    1 hour

    This roast carrot side dish is sure to impress! The carrots are drizzled with a pesto made from carrot top greens, parsley, garlic, Parmesan cheese, lemon and almonds.


    2 people made this

    Ingredients
    Serves: 12 

    • 900g unpeeled carrots with tops
    • 2 tablespoons olive oil
    • 4 tablespoons pure maple syrup
    • 1 teaspoon salt flakes, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 60g fresh parsley leaves
    • 25g finely grated Parmesan cheese
    • 30g toasted sliced almonds
    • 1 tablespoon lemon zest
    • 2 cloves garlic
    • 1 teaspoon pure maple syrup
    • 160ml extra-virgin olive oil

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5.
    2. Scrub carrots very well and trim, leaving 2cm of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting tin. Toss with 2 tablespoons olive oil and 4 tablespoons maple syrup. Season with 1/2 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.
    3. Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.
    4. Meanwhile, wash and trim reserved carrot greens. Bring water to the boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of iced water. Remove and blot dry on kitchen roll.
    5. Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
    6. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.

    Suggestion:

    Alternatively, you can trim and roast the carrots, make the pesto and cover and chill them separately up to 2 days ahead. On serving day, let pesto soften at room temperature for 30 minutes, then heat carrots through in oven that's preheated to 160 C.

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