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!
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.
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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.
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 with Carrot Top Pesto: Tips, Tricks and Tools
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.
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
Did you enjoy these Roasted Carrots with Carrot Top Pesto as much as we do?
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Roasted Carrots with Carrot Top Pesto
- 2 bunches whole rainbow carrots with tops
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground pepper to taste
- 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
- 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!
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