Maple Roasted Carrots With Carrot Top Pesto Recipes

ROASTED CARROTS WITH CARROT TOP PESTO

Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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.

ROASTED CARROTS WITH PESTO

Roasted Carrots with Pesto image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

ROASTED CARROTS WITH BASIL PESTO

Roasted carrots with basil pesto image

Cut these carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg

Provided by Samuel Goldsmith

Categories Side dish

Time 35m

Number Of Ingredients 3

Ingredients

600g carrots, quartered lengthways
1 tbsp olive oil
2 tbsp basil pesto (check the label if vegetarian)

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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