back12
Roasted Baby Carrots with Carrot-Top Pesto

Roasted Baby Carrots with Carrot-Top Pesto

1 hr 5 mins total time

35 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • 2 (21 oz) bunches baby carrots

    with tops on

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

    to season

For the pesto:

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

    crushed

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

To serve:

  • 1 tbsp honey
  • Greek-style yogurt

Instructions

  • 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.