Roasted Carrots with Carrot-Top Pesto

Name: Roasted Carrots with Carrot-Top Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms carrots with tops (any color); 118 milliliters (packed) fresh basil leaves; 1 garlic clove; 8 servings Kosher salt, freshly ground pepper; 118 milliliters extra-virgin olive oil; 59 milliliters finely grated Parmesan; 3 Tbsps macadamia nuts or pine nuts; 2 Tbsps vegetable oil

Roasted Carrots with Carrot-Top Pesto is a gluten free side dish. This recipe serves 8. One serving contains 258 calories, 3g of protein, and 21g of fat. Head to the store and pick up olive oil, parmesan, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

Ingredients you will need

Carrot Leaves

Equipment you will use

Oven

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes.

Ingredients you will need

Salt And Pepper