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Home » Side Dishes

Published: Oct 2, 2017 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · 3 Comments · 1055 words. · About 6 minutes to read this article.

Roasted Carrots with Carrot Top Pesto

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Roasted Carrots with Carrot Top Pesto - tender roasted carrots with an herby carrot top pesto. A great side dish that uses those amazing carrot greens!

roasted carrots

FALL is in the air!

The leaves are once again representing our alma mater with rich maroons and golds — go Gophers!

Fall signals the time for pumpkins, using the oven again (Yay!) and enjoying the cool air with a hot cup of tea. We find the best way to bring in the new season is to change with it. Summer harvests are slowing and fall foods are stepping into the picture. 

Bring on the fall produce! Carrots, potatoes, Brussels sprouts, acorn squash, apples, pears, kale, pumpkin and pomegranate, to name a few. 🙂

Let's hone in on Bugs Bunny's favorite pastime, outwitting Elmer Fudd eating carrots, by introducing our delicious recipe - roasted carrots with a carrot top pesto.

This recipe features perfectly roasted carrots and a super flavorful carrot top pesto. It’s a stunning side dish that uses the carrots and the carrot greens so nothing goes to waste! For more ideas on reducing waste, check out our 75 tips to reduce food waste. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

roasted carrots

Ready to make these Roasted Carrots with Carrot Top Pesto? Let’s do it!

1 - Prep. Preheat the oven to 425 degrees F, cut off the carrot greens, wash and pat dry the carrots and greens. Save yourself some time and don't peel the carrots - you get extra nutrients by not peeling.

2 - Roast carrots. Place the carrots on a lined baking sheet and coat them with olive oil, salt and pepper and roast them for 30-35 minutes or until fork tender. 

3 - Prepare carrot top pesto. In a food processor or blender, add carrot greens, cilantro, pepitas, garlic, cumin, lime juice, lime zest, salt and pepper. Run it on low and slowly add olive oil until your mixture is well blended. Salt and pepper to taste. Add more lime juice or salt if it needs more flavor. 

4 - Serve up. Top your roasted carrots with the carrot top pesto and enjoy!

roasted carrots

Roasted Carrots with Carrot Top Pesto: Tips, Tricks and Tools

You only need a couple tools for this recipe including a baking sheet and silicone baking mat (though optional, it makes clean-up a breeze), and a food processor. 

Prep Ahead. This is a great dish for meal prep. Roast the carrots and prepare the pesto in advance. Store separately in air-tight containers. Reheat carrots in the microwave or oven. 

Bitter pesto? Out of season carrot greens can taste a little bitter, and rancid olive oil or pepitas could also play a role in bitterness. Try adding some Parmesan cheese, extra pepitas or garlic to counter the bitterness. Or balance with additional fresh greens like spinach or kale.

Make it a full meal by adding in a lean protein and a complex carbohydrate. Another veggie is always a good idea too :-). Try with cilantro lime chicken breasts and roasted potatoes, or add to stuffed portobello mushrooms with brown rice.

roasted carrots

We hope you love this simple Roasted Carrots with Carrot Top Pesto!

  • A scrappy recipe that can help reduce food waste
  • Great as a simple and flavorful side dish

Love this simple scrappy recipe? Check out our other delicious scrappy recipes like these Roasted Squash Seeds or our Homemade Bone Broth.

Did you enjoy these Roasted Carrots with Carrot Top Pesto as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Roasted Carrots with Carrot Top Pesto for later by pinning it to your Scrappy Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Roasted Carrots with Carrot Top Pesto creations!

📖 Recipe

roasted carrots

Roasted Carrots with Carrot Top Pesto

Roasted Carrots with Carrot Top Pesto - tender roasted carrots with an herby carrot top pesto. A great side dish that uses those amazing carrot greens!
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Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Author: The Crooked Carrot

Ingredients

Carrots

  • 2 bunches whole rainbow carrots with tops
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • freshly ground pepper to taste

Pesto

  • 2 ½ cups carrot top greens
  • 1 cup cilantro
  • ½ cup pepitas
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 lime juiced + zested
  • ¾ cup olive oil
  • Salt + pepper to taste
US Customary - Metric

Instructions

  • Roasted Carrots: Preheat oven to 425 degrees F. Remove carrot tops, wash and set aside. Wash carrots, lay out on baking sheet, coat with olive oil, season with salt and pepper to taste. Roast for 30-35 minutes or until tender.
  • Pesto: In food processor, combine carrot greens, cilantro, pepitas, garlic, cumin, lime juice, lime zest, salt and pepper. Run on slow while slowly drizzling in olive oil. Continue processing until the mixture is blended well, taste and adjust as needed. Add more lemon and/or salt if it needs more flavor.
  • Serve: Top carrots with pesto and enjoy!

Equipment

  • Baking Sheet
  • Silicone Baking Mats
  • Food Processor

Notes

If your pesto tastes bitter: There could be a variety of culprits… Out of season carrot greens can taste a little bitter and rancid olive oil may also be at fault. Try adding some Parmesan cheese or more pepitas to counteract the bitterness. You can also try adding non-bitter greens like spinach to balance out the flavor.
PREP AHEAD: This recipe is a great meal prep recipe and makes for an easy side dish. Roast the carrots and prepare the pesto in advance, store carrots and pesto separately. 
LEFTOVERS/STORAGE: Store carrots and pesto separately in airtight glass containers for 4-7 days. 
NUTRITION NOTES: This flavorful carrot recipe is a good source of fiber, vitamin A and vitamin C. Though these carrots are very healthy, make it a complete meal by pairing with a lean protein and a complex carbohydrate. Another veggie is always a good idea too :-).
SERVING SUGGESTIONS: Try with cilantro lime chicken breasts and roasted potatoes, or add to stuffed portobello mushrooms with brown rice.

Nutrition

Serving: 6g | Carbohydrates: 16.46g | Protein: 4.2g | Fat: 32.46g | Saturated Fat: 4.56g | Sodium: 275.13mg | Potassium: 437.06mg | Fiber: 3.88g | Sugar: 5.68g | Vitamin A: 19113.41IU | Vitamin C: 30.72mg | Calcium: 135.24mg | Iron: 3.5mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Jules says

    October 15, 2017 at 1:05 pm

    Love love love rainbow carrots! This recipe looks amazing -- thanks so much for sharing!

    Reply
    • AdventureBlooms says

      October 15, 2017 at 4:32 pm

      Certainly one of our favorites too! Thank you Jules!

      Reply

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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