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: 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!
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.