Roasted Carrots With Carrot Top Pesto Recipes

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ROASTED CARROTS WITH TAHINI AND CARROT-TOP PESTO



Roasted Carrots with Tahini and Carrot-Top Pesto image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 bunches carrots with greens attached, scrubbed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup packed roughly chopped carrot-top greens
1/2 cup lightly packed flat-leaf parsley
1/2 cup toasted pistachios
1/3 cup good-quality extra-virgin olive oil, plus more as necessary
2 tablespoons minced chives
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 cloves garlic
1 small lemon, zested and juiced
1/4 cup toasted pistachios, roughly chopped
2 to 3 tablespoons tahini
Carrot-top greens, for garnish

Steps:

  • Roast the carrots: Preheat the oven to 500 degrees F.
  • Cut the tops off the carrots, leaving about 1 inch of the stems still on. (Reserve the carrot-top greens for the pesto and garnish.) Cut the larger carrots in half lengthwise and leave the smaller ones whole. Place on a large rimmed baking sheet in a flat, even layer. Drizzle with a good amount of olive oil and sprinkle with salt and pepper. Roast until lightly charred and tender, but not mushy or falling apart, 10 to 15 minutes. Halfway through roasting, shake the pan so they roast evenly.
  • Meanwhile, make the pesto: In a high-powered blender, combine the carrot-top greens, parsley, pistachios, olive oil, chives, salt, pepper, garlic, lemon zest and lemon juice. Blend on medium-high until combined but still chunky. If it looks too thick add 1 to 2 tablespoons oil to loosen.
  • To serve: Place the roasted carrots in a shallow bowl, dish or platter and drizzle with the pesto, chopped pistachios, tahini and carrot-top greens. Serve immediately.

3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO



3-Ingredient Roasted Carrots with Pistachio Pesto image

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Provided by Molly Baz

Categories     Carrot     Pistachio     Basil     Side     Roast     Sauce     Spring     3-Ingredient Recipes     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup coarsely chopped roasted, salted pistachios, divided
2 cups (loosely packed) basil leaves, plus more for serving

Steps:

  • Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
  • Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
  • Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

ROASTED CARROTS WITH CARROT TOP PESTO



Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
  • In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
  • Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

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  • Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  • Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  • Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
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