Roasted Baby Carrots with Carrot-Top Pesto
Breville Test Kitchen

Breville Test Kitchen

Roasted Baby Carrots with Carrot-Top Pesto

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

1 hr 5 mins total time

35 mins active time


Serves 4



  • bunch baby carrots icon
    2 (21 oz) bunches baby carrots

    with tops on

  • olive oil icon
    2 tbsp olive oil
  • flaky sea salt icon
    1 tsp flaky sea salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the pesto

  • finely grated parmesan cheese icon
    ½ cup (1½ oz) finely grated parmesan cheese
  • shelled pistachios icon
    ¼ cup (1¼ oz) shelled pistachios
  • clove garlic icon
    2 cloves garlic


  • extra-virgin olive oil icon
    ½ cup (4 fl oz) extra-virgin olive oil
  • flaky sea salt icon
    ½ tsp flaky sea salt

To serve

  • honey icon
    1 tbsp honey
  • Greek-style yogurt icon
    Greek-style yogurt


  • 1Cut the carrot tops from the carrots, reserve the tops. Set the carrots aside. Pick the leaves from the carrot tops, you will need 1 1/3 cups, firmly packed (1 ½ oz), discard the rest. Thoroughly wash the leaves and pat dry with paper towels.
  • 2To make the pesto, put the carrot leaves and the remaining ingredients in a blender or food processor and blend or process to a chunky paste. Spoon into a clean jar. Cover the top with a thin layer of olive oil. Refrigerate for up to 4 days or freeze for up to 3 months (makes 1 cup).
  • 3Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/30 minutes and press start.
  • 4Gently scrape the carrots with a knife to remove any dirt. Wash carrots then drain and pat dry with paper towel.
  • 5Put the carrots in the roasting pan. Drizzle with the oil and season with salt and pepper. Turn to coat, then spread them evenly over the pan.
  • 6Once preheated, put the carrots in the oven and roast for 15 minutes.
  • 7Carefully remove the pan from the oven, turn the carrots and roast for a further 15 minutes until tender.
  • 8Put the roasted carrots on a serving platter. Spoon over ½ cup (4½ oz) of the pesto. Drizzle with the honey and serve with yogurt.
Side dish/Accompaniment
Kid Friendly
Kid Friendly

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