Roasted Carrots with Carrot-Top Pesto

Don't toss those carrot tops! Process them with herbs, cheese, pine nuts, garlic, and oil for a vibrant topping for roasted carrots, sandwiches, salads, and more.

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Roasted Carrots with Carrot-Top Pesto

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 45 mins

Roasted Carrots with Carrot-Top Pesto

Directions

  1. Preheat oven to 425 degrees F. Trim tops from carrots; thoroughly rinse and dry. Strip the leaves from the stems and measure 2 cups loosely packed leaves; discard stems. Place carrot tops in a food processor with the basil, cheese, pine nuts, garlic, and 1/4 teaspoon salt. With food processor running, drizzle in the 1/3 cup oil in a stream until pureed and smooth, scraping sides as needed; set aside.
  2. Peel carrots. In a 15x10x1-inch baking pan toss carrots with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast for 25 minutes or until tender. Top roasted carrots with pesto. Store any remaining pesto in an airtight container in the refrigerator up to 1 week.
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Nutrition Facts (Roasted Carrots with Carrot-Top Pesto)

  • Per serving:
  • 385 kcal ,
  • 33 g fat
  • (5 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 20 g monounsaturated fat ),
  • 6 mg chol. ,
  • 651 mg sodium ,
  • 20 g carb. ,
  • 6 g fiber ,
  • 8 g sugar ,
  • 6 g pro.
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