Roasted Carrots with Vegan Carrot Top Pesto

Posted by in Cooking, Easter, Lunch/Dinner, Sides | 0 comments

 

 

 

 

 

 

 

 

 

 

Let’s talk Carrots! 

 

In our house, we go through about 2 large bags of carrots a wk. I use them in my daily juice and roast them all the time. They make for the perfect fries and are so good in a soup! Bonus, there are about a handful of veggies that you can use the entire veg. One of those, is carrots! 

 

Why use the tops?

 

It’s wasteful not to as they have the same look and taste of parsley, and just like the carrots themselves, they are chock full of nutrients!

 

Don’t want to pair them together?

 

You don’t have to! Use this dairy free pesto just like you would any pesto!

 

 

 

 

 


 

What’s fab about this dish? Everything. It’s quick, easy, affordable, cheaper than buying pesto, it packs tons of flavor, tons of fiber, is filling, perfect for any season, you can add some heat to the pesto, you can even throw in spinach if you want to be extra green, it can easily be made in bulk, you’ll have leftover pesto for more dishes, and it’s aesthetically just gorgeous! 

 


 

 If you’re craving a seamless dish that you can throw together in minutes, you have to try these Roasted Carrots with dairy free Carrot Top Pesto!

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Veggie packed 

ZERO WASTE

Perfect for any season 

Pesto is dairy free

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Roasted Carrots with Vegan Carrot Top Pesto


  • Author: Gabrielle

Ingredients

Units Scale
  • 2 bunches organic carrots with tops
  • 1 tbsp olive oil
  • Salt + Pepper

Pesto:

  • 1 cup carrot top leaves with stems
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 1/2 lemon, juice
  • 1/2 cup toasted pine nuts
  • 1 bunch of basil
  • Salt + Pepper

Instructions

  1. Prepare the Roasted Carrots: Preheat the oven to 425°F (220°C) with a rack in the center position.
  2. Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Set aside 1 packed cup of carrot top leaves for the pesto, discarding any tough or bruised leaves and stems. Rinse and dry the carrot top greens to remove any grit and dirt. Save a few additional carrot leaves for garnish.
  3. Rinse and scrub the carrots well. Pat the carrots dry with a clean kitchen towel or paper towels and carefully peel. For larger carrots you can slice in half lengthwise. Place the carrots on a half sheet pan and toss with extra virgin olive oil, salt, and pepper. Distribute the carrots evenly across the pan, leaving space between them.
  4. Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes depending on the thickness of your carrots.
  5. Prepare the Pesto: As the carrots are roasting, prepare the carrot top pesto. Add everything to the food processor and blend until smooth scraping down the sides of the bowl with a rubber spatula as needed. Add 2 tablespoons of warm water if needed to help thin the pesto and process until mostly smooth. Season to taste with salt and pepper.
  6. Toss the still-warm roasted carrots with carrot-top pesto (you’ll have some extra pesto, which can be stored in an airtight-container in the fridge or frozen and thawed later).
  7. Place roasted carrots on a platter and garnish with carrot top leaves. Serve warm or at room temperature.

 

 

 

 

 

 

 

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