Roasted Carrots With Tahini And Carrot Top Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TAHINI-GLAZED CARROTS



Tahini-Glazed Carrots image

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories     dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

  • Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
  • While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
  • Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

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 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.

ROASTED CARROT AND TAHINI SOUP



Roasted Carrot and Tahini Soup image

A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 ½ pounds carrots, peeled and cut 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
  • Roast in the preheated oven until lightly browned and soft, about 25 minutes.
  • Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
  • Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g

ROASTED CARROTS WITH CILANTRO-WALNUT PESTO



Roasted Carrots with Cilantro-Walnut Pesto image

Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, olive oil, garlic, parsley, Parmesan cheese and basil. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons chopped walnuts
2 tablespoons fresh cilantro leaves
1 tablespoon grated Parmesan cheese
1 garlic clove, chopped
1 teaspoon fresh parsley leaves
1 teaspoon chopped fresh basil
1/4 cup olive oil
1 pound medium carrots, halved lengthwise

Steps:

  • Preheat oven to 400°. Pulse the first 6 ingredients in a small food processor until finely chopped. Continue processing, gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.

Nutrition Facts : Calories 196 calories, Fat 17g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

More about "roasted carrots with tahini and carrot top pesto recipes"

ROASTED CARROTS WITH CARROT-TOP PESTO RECIPE | BON APPéTIT
roasted-carrots-with-carrot-top-pesto-recipe-bon-apptit image
2013-06-05 Step 3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse …
From bonappetit.com
4/5 (100)
Estimated Reading Time 2 mins
Servings 8
  • 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.
  • DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
See details


ROASTED CARROTS WITH CARROT TOP PESTO - SOBEYS INC.
roasted-carrots-with-carrot-top-pesto-sobeys-inc image
Step 1. Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise. Step 2. Toss carrots with 1 tbsp (15 mL) each oil and honey, fennel seeds and half the …
From sobeys.com
See details


ROASTED CARROT AND TAHINI DIP - HONEST COOKING - RECIPES
roasted-carrot-and-tahini-dip-honest-cooking image
2017-10-30 1 tsp cumin. 2-3 tbsp almond milk or water. Instructions. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along …
From honestcooking.com
See details


ROASTED CARROTS WITH YOGURT, HONEY AND TAHINI DRESSING | RECIPE ...
2022-04-18 Preheat the oven to 425°F. Line a sheet tray with parchment and set aside. Cut the carrots to a uniform size of your choice. In a medium bowl, toss them with just enough olive oil to lightly coat and place them on the prepared sheet tray in a single layer. Bake until a fork can pass through and pick up the carrot, about 20 minutes depending on ...
From rachaelrayshow.com
See details


EASY CARROT TOP PESTO - FUSS FREE FLAVOURS
2018-09-07 How to Make Carrot Top Pesto. Step 1 – Wash the carrot tops well to remove the sand or grit, then spin in a salad spinner. Add with the rest of the ingredients (roughly chop the Parmesan or other cheese), to a food processor, mini chopper or blender.
From fussfreeflavours.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO | KITCHEN VIGNETTES | PBS FOOD
2016-05-18 Preheat the oven to 400F. Scrub the carrots well, rinse and dry. Do not peel. Trim off the carrot tops and reserve. Massage the olive oil onto the carrots so they are all evenly covered. Place the ...
From pbs.org
See details


ROASTED CARROTS WITH CARROT TOP PESTO - FUL-FILLED
2016-09-08 Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender; While the carrots are roasting, make the pesto; Remove the carrot top leaves from the stems, then add carrot leaves, basil, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor
From ful-filled.com
See details


CARROT TOP PESTO AND ROASTED CARROTS | TASTY KITCHEN: A HAPPY …
2017-04-19 The best hummus ever with just two ingredients! Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus! Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus!
From tastykitchen.com
See details


ROASTED CARROTS WITH TARRAGON CARROT TOP PESTO - THE ALMOND EATER
2018-05-17 Instructions. Preheat oven to 450°. Place carrots on a baking sheet, then drizzle them with a little olive oil (approx. 2 tbsp) and sprinkle them with a pinch of salt. Roast carrots for 30 minutes, or until carrots are done to your liking. While carrots are roasting, make the pesto. Add all ingredients to a food processor and pulse until ...
From thealmondeater.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO - THRIVING ON PALEO
This carrot top pesto recipe gives a dish that needed push. Dairy-free, Paleo, vegan, vegetarian, Whole30, & gluten-free. AIP-modification too. I have to be honest, this recipe was a result of trying to please my 6 year old. It only kinda worked for that reason, but for finding a recipe that the rest of us loved it worked great. My son for some reason has decided he hates cooked …
From thrivingonpaleo.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO RECIPE | PBS FOOD
Preheat the oven to 400F. Scrub the carrots well, rinse and dry. Do not peel. Trim off the carrot tops and reserve. Massage the olive oil onto the carrots …
From pbs.org
See details


ROASTED CARROTS WITH CARROT-TOP PESTO - HOUSE & HOME
2020-04-10 Rinse carrots and pat dry (don’t peel). If carrots are larger than 1⁄2″ to 3⁄4″ in diameter at top end, cut in half lengthwise. Arrange carrots on baking sheet. Drizzle with vinegar, 1 1⁄2 tablespoons of oil and 1⁄2 teaspoon of salt, and toss to coat. Arrange carrots in single layer and roast on lower oven rack until golden and ...
From houseandhome.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO RECIPE | EPICURIOUS
2013-06-10 Step 3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process …
From epicurious.com
See details


CARROT TOP PESTO WITH OVEN ROASTED CARROTS - THE ENDLESS MEAL®
2019-03-29 Preheat the oven to 425 degrees. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes. 2 bunches of carrots, 2 teaspoons olive oil, ¼ teaspoon each: sea salt and pepper. Place the carrot top pesto ingredients in your food processor or small blender and ...
From theendlessmeal.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO - BETTER HOMES
Peel carrots. In a 15x10x1-inch baking pan toss carrots with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast for 25 minutes or until tender. Top roasted carrots with pesto. Store any remaining pesto in an airtight container in the refrigerator up to 1 week.
From bhg.com
See details


ROASTED CARROTS WITH PISTACHIO CARROT TOP PESTO - A …
2016-10-18 Prepare the Roasted Carrots: Preheat the oven to 425°F (220°C) with a rack in the center position. Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Set aside 1 packed cup of carrot top leaves for the pesto, discarding any tough or bruised leaves and stems. Rinse and dry the carrot top greens to remove any grit and dirt.
From abeautifulplate.com
See details


HONEY ROASTED CARROTS WITH CUMIN AND CARROT TOP PESTO
2018-11-13 Place in rack in the lower third of the oven, and heat to 425°F. Line a baking sheet with parchment paper. Prepare the carrots. Trim the greens, then wash and scrub the carrots. Slice thicker carrots in halve lengthwise, and leave smaller carrots whole, to ensure all carrot pieces are roughly the same width.
From oursaltykitchen.com
See details


HONEY ROASTED CARROTS WITH TAHINI SAUCE - INSPIRED TASTE
Whisk remaining olive oil, honey, coriander, salt and pepper together in a bowl big enough to fit the carrots. Add the carrots and toss to coat. Spread the carrots in an even layer in the prepared pan or dish. Roast in the oven until browned and tender, about 20 minutes. Drizzle tahini sauce on top of the carrots and serve.
From inspiredtaste.net
See details


CARROTS AND SWEET POTATO RECIPE - THERESCIPES.INFO
Roasted Sweet Potatoes and Carrots ⋆ Easy & Tasty Sheetpan ... trend www.forkintheroad.co. Roast vegetables: Toss the carrots and sweet potatoes on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 30-40 minutes, stirring halfway through to …
From therecipes.info
See details


CARROT TOP PESTO WITH ROASTED CARROTS - PESTO AND POTATOES
2020-04-26 For the Roasted Carrots: Wash and dry the carrots while an oven is preheating to 400 degrees F. Add carrots to a small sheet pan and drizzle with about 1-2 tablespoons olive oil. Season with a generous amount of sea salt and cracked black pepper. Roast for 30 to 40 minutes, depending on the size of the carrots. Turn the carrots halfway through ...
From pestoandpotatoes.com
See details


CARROT TOP PESTO AND ROASTED CARROT TARTINE
2019-06-21 Add carrot tops, garlic, lemon zest and juice and almonds in a food processor. Pulse a few times to combine. While running, pour the olive oil through the hole in the processor lid. Continue to puree until all ingredients are smooth and combined. Add salt and pepper to taste, pulse a few more times to combine.
From adamantkitchen.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO - KIRBIE'S CRAVINGS
2015-05-04 How to Make Carrot Top Pesto. This carrot top pesto is just basil pesto but instead of herbs, you use the greens from the top of the carrots. You make it just like traditional pesto. You will need 2 cups of packed carrot greens for this recipe. Place grated Parmesan grated cheese, pine nuts, and garlic in your food processor. Add the greens and ...
From kirbiecravings.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO | TALLEY FARMS BOX
Toss carrots and 2 tablespoons olive 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 carrot tops; process until a coarse puree forms
From talleyfarmsfreshharvest.com
See details


ROASTED CARROTS + CARROT TOP PESTO | GABRIELLA SIMONIAN
2018-10-07 Roast in the centre of an oven for 25-30 minutes or until tender. While the carrots are roasting, get to work on the pesto. In a blender add the carrot tops, garlic, pine nuts, a pinch of salt and the remaining 8 tablespoons olive oil and blitz until combined. Transfer the pesto to a bowl and stir in the grated parmesan. Add more salt as needed ...
From gabriellasimonian.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO
carrots, pesto, carrot top pesto, dinner, thanksgiving, recipe, lenaskitchen, lenaskitchenblog, friendsgiving, eat, eat together, portland chef
From lenaskitchenblog.com
See details


12 ROASTED CARROT RECIPES WITH TONS OF FLAVOR | ALLRECIPES
2021-11-11 Roasted Carrots and Potatoes. carrots and potatoes on a sheet pan. Credit: My Hot Southern Mess. View Recipe. this link opens in a new tab. Adding potatoes to a sheet pan of carrots bulks up the side big time for a small cost. Honey, olive oil, lemon zest, and oregano pack a punch of flavor in these roasted carrots.
From allrecipes.com
See details


ROASTED CARROTS WITH TAHINI AND CARROT-TOP PESTO - FOOD …
7 Best Food Storage Containers, Tested by Food Network Kitchen 5 Cocktail Glasses You Actually Need, According to a Spirits Expert 10 Delicious Ways to Celebrate Class of …
From foodnetwork.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO RECIPE - WOMAN'S DAY
2020-02-20 Cut any large carrots in half lengthwise. On a rimmed baking sheet, toss carrots with oil and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 25 to 30 minutes. Meanwhile ...
From womansday.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA RECIPE - BBC
To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. …
From bbc.co.uk
See details


ROASTED CARROTS WITH TAHINI, PISTACHIOS, AND MINT (RECIPE)
2020-08-19 Recipe for Roasted Carrots with Tahini, Pistachios, and Mint For the Roasted Carrots: 2 pounds whole carrots, trimmed and scrubbed 1 Tablespoon ghee (or clarified butter) 1/2 teaspoon ground cumin sea salt and freshly grated black pepper 1/4 cup raw pistachios, roughly chopped 10 fresh mint leaves, chopped. For the Tahini Sauce: 3 Tablespoons ...
From pollycastor.com
See details


CARROT TAHINI DIP - THROUGHTHEFIBROFOG
2019-09-29 Preheat the oven to 200C and line a baking tray with parchment paper. Roast the diced carrots for 30 minutes, and then leave to cool. Add the carrots to a blender or nutribullet, together with the other ingredients (other than the toppings). Blend until smooth. Spoon into a bowl and sprinkle on the garnishes.
From throughthefibrofog.com
See details


ROASTED CARROTS WITH CARROT-TOP PESTO - GLUTEN FREE CLUB
2021-07-13 Roasted Carrots with Carrot-Top Pesto. Marla Hingley. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 20 mins. Total Time 30 mins. Servings 1 cup. Ingredients 1x 2x 3x. 6-8 large carrots with tops; 1 Tbsp oliveoil; Salt and pepper; Pesto. 1 cup chopped walnuts toasted (4oz) 3 oz carrot tops chopped; 2 oz arugula; 2 cloves garlic; 2-3 Tbsp lemon juice to …
From glutenfreeclub.com
See details


ROASTED CARROTS {SIMPLE AND FLAVORFUL!} – WELLPLATED.COM
2021-12-15 Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through). Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired.
From wellplated.com
See details


ROASTED CARROTS WITH TAHINI AND CARROT-TOP PESTO
Directions. Preheat oven to 500℉. Cut the tops off of the carrots, leaving about an inch of the stem still on. Cut the larger ones in half lengthwise and leave the smaller ones whole. Place on a large sheet tray in a flat, even layer. Drizzle with a good amount of EVOO and sprinkle with salt and pepper. Roast for 10-15 minutes or until ...
From chefmeganmitchell.com
See details


GARLIC ROASTED CARROTS WITH CREAMY CARROT TOP PESTO - FRESH. OUT.
For the Carrots. Add olive oil, minced garlic, white pepper, and 1/2 teaspoon of the thyme leaves to a bowl, mash and stir with a fork, and set aside. Set oven racks to top two positions and preheat oven to 400 degrees F. Line two large, rimmed baking sheets with parchment or Silpat mats and set aside. Trim greens from the carrots leaving 2-3 ...
From fresh-out.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO RECIPE | SIDECHEF
Line a baking sheet with parchment paper. Step 2. Clean the Baby Carrots (1 bunch) and remove the carrot tops. Set aside the tops. Step 3. Place prepared carrots in a bowl and drizzle carrots with Olive Oil (2 Tbsp) , Balsamic Vinegar (1 Tbsp) , and Honey (1 Tbsp) , tossing to coat. Step 4.
From sidechef.com
See details


CARROT TOP PESTO RECIPE - DEBRA KLEIN | EASY PLANT BASED RECIPES
2021-03-09 Separate the leaves from the tough stems. Wash the leaves well. Place carrot tops, arugula, hemp seeds, zest and juice of lemon, garlic, S+P in the bowl of food processor and pulse. Scrape down the sides and continue to process until everything is uniformly chopped.
From debraklein.com
See details


TAHINI-GLAZED ROASTED CARROTS - HEALTHY TASTY VEGAN SIDE DISH
2019-11-09 Preheat oven to 425 degrees F. Arrange the carrots on a baking sheet, drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/2 tsp cumin. Toss the carrots to coat evenly with the salt and spices. Adeena roasts whole thin carrots, which works great too.
From toriavey.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO - AZURE FARM
2020-06-11 FOR THE CARROTS. Preheat oven to 425. Wash and slice into even pieces. In a large bowl toss with olive oil, seasonings, and salt. Place on large cookie sheet in a single layer. Drizzle with honey. Cook for about 30 minutes until roasted and tender. FOR THE PESTO. In a food processor place greens, 1/2 the olive oils, cashews, salt, garlic cloves ...
From azurefarmlife.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO | TALLEY FARMS BOX
Directions. Preheat oven to 400 degrees. Wash and dry carrots, removing the carrot tops and setting aside to make the pesto. On a rimmed baking sheet, toss carrots with olive oil to coat and salt and pepper to taste. Arrange in a single layer and bake for 20 - 30 minutes until carrots are fork tender and turning brown on the outside; make sure ...
From talleyfarmsfreshharvest.com
See details


EASY ROASTED CARROTS WITH PECAN PESTO - COOKING FOR KEEPS
2020-04-13 Roast for 8 minutes, and use a spoon to toss the carrots. Roast another 8-10 minutes until carrots are slightly brown and soft, but not mushy. While the carrots cook, make the pesto. Spread the pecans on a small baking sheet or skillet. Place in the oven and roast for 5 minutes until slightly toasted.
From cookingforkeeps.com
See details


ROASTED CARROTS WITH CARROT TOP PESTO RECIPE | ADVENTURE BLOOMS
2017-10-02 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 ...
From thecrookedcarrot.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

Alex Guarnaschelli's Roasted Carrots with Carrot Top Pesto | The Kitchen | Food Network
14K views-07:07
Roasted Carrots with Carrot-Top Pesto
414 views-01:11
Roasted Carrots with Carrot Tops Pesto | Kitchen Vignettes | PBS Food
19K views-03:01
Carrot Top Pesto recipe
5.1K views-00:46
No Waste Maple Roasted Carrots w/ Carrot Top Pesto
9.8K views-05:07
Oven Roasted Carrots with Tahini Dressing | Easy side dish recipe
771 views-00:39

Top Asked Questions

How to make pesto for carrots?
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. DO AHEAD: Pesto can be made 1 day ahead.
How to cook carrots and pistachios in the oven?
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.
How to cook carrots in the oven?
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.
How to cook carrot and garlic Parmesan?
Recipe Preparation. 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;

Related Search