Maple-Roasted Carrots with Carrot-Top Pesto


 

Ingredients:

For Maple-Roasted Carrots:

  • 2 bunches of fresh carrots with tops (about 12 carrots)
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Salt and black pepper to taste

For Carrot-Top Pesto:

  • 1 cup carrot tops (greens), washed and roughly chopped
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste

Instructions:

For Maple-Roasted Carrots:

  1. Preheat your oven to 400°F (200°C).

  2. Wash the carrots thoroughly, peel if desired, and trim the tops, leaving a small portion of the greens attached. Set the greens aside for the pesto.

  3. In a large mixing bowl, combine the olive oil and maple syrup. Add the washed and trimmed carrots, tossing them to coat evenly with the mixture. Season with salt and black pepper.

  4. Spread the coated carrots in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.

  5. Roast the carrots in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring them once halfway through cooking.

For Carrot-Top Pesto:

  1. While the carrots are roasting, prepare the carrot-top pesto. In a food processor, combine the carrot tops, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice.

  2. Pulse the ingredients until they are coarsely chopped.

  3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to adjust the amount of olive oil based on your preference.

  4. Season the pesto with salt and black pepper to taste, and blend briefly to combine.

To Serve:

  1. Once the carrots are done roasting, remove them from the oven and let them cool slightly.

  2. Arrange the maple-roasted carrots on a serving platter.

  3. Drizzle the carrot-top pesto generously over the carrots or serve it on the side for dipping.

  4. Garnish with extra grated Parmesan cheese, if desired.

  5. Serve the Maple-Roasted Carrots with Carrot-Top Pesto as a side dish or appetizer, and enjoy the delightful combination of sweet roasted carrots and flavorful pesto!

Labels: ,