Description
This Roasted Carrots with Carrot Top Pesto recipe features tender, caramelized carrots tossed in a vibrant, zesty pesto made from fresh carrot tops, toasted pistachios, lemon, and garlic. Perfect as a flavorful side dish that transforms simple ingredients into a gourmet treat.
Ingredients
Scale
Roasted Carrots
- 1½ lbs carrots with fresh leafy tops attached (roughly 2 large bunches)
- 1–2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Carrot Top Pesto
- ¼ cup shelled toasted pistachios, plus more for garnishing
- 1 large garlic clove
- 1 cup loosely packed carrot top greens
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2–3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the rack in the center.
- Prepare Carrot Tops: Trim the leafy tops from the carrots, leaving about ¼-inch stem attached. Select 1 packed cup of carrot tops (leaves and tender stems), discarding any tough or bruised parts. Wash thoroughly in a salad spinner and dry well. Set aside some leaves for garnish.
- Prepare Carrots: Rinse and scrub carrots well, pat dry with a towel, then slice each carrot lengthwise in half. Arrange carrot halves cut-side down on a lined half sheet pan. Toss with olive oil, kosher salt, and freshly ground black pepper evenly, making sure carrots don’t crowd.
- Roast Carrots: Roast in the oven for 24 minutes, flipping carrots halfway through, until caramelized and fork tender. Adjust timing based on carrot thickness as needed.
- Make Carrot Top Pesto: While the carrots roast, pulse toasted pistachios and garlic in a food processor until finely chopped. Add carrot top greens, lemon zest, lemon juice, salt, and pepper. Pulse a few times and scrape down sides. Add olive oil and about 2 tablespoons warm water to thin the pesto, processing until mostly smooth. Adjust seasoning with salt and pepper.
- Toss and Serve: Toss warm roasted carrots with the carrot top pesto until well coated. Transfer to a serving platter, garnish with reserved carrot leaves and additional chopped pistachios. Serve warm or at room temperature.
Notes
- To store leftover pesto, place in an airtight container and cover with a thin layer of olive oil. Refrigerate for 3 to 4 days or freeze for up to 3 months.
- When freezing pesto, thaw overnight in the fridge or at room temperature before using.
- You can double or triple the pesto ingredients if you want extra to freeze or use on other dishes.
- Use a salad spinner to thoroughly clean carrot tops to remove grit and dirt effectively.
- Adjust olive oil in pesto for desired consistency; add more warm water if needed.
