Roasted Baby Carrots with Carrot-Top Pesto

Instructions

• 1

  Cut 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.

• 2

  To 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).

• 3

  Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/30 minutes and press start.

• 4

  Gently scrape the carrots with a knife to remove any dirt. Wash carrots then drain and pat dry with paper towel.

• 5

  Put 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.

• 6

  Once preheated, put the carrots in the oven and roast for 15 minutes.

• 7

  Carefully remove the pan from the oven, turn the carrots and roast for a further 15 minutes until tender.

• 8

  Put the roasted carrots on a serving platter. Spoon over ½ cup (4½ oz) of the pesto. Drizzle with the honey and serve with yogurt.