Maple-Roasted Carrots with Carrot-Top Pesto recipe
All Recipes Side Dish Vegetables CarrotsIngredients
- 2 pounds unpeeled carrots with tops 2 tablespoons olive oil ¼ cup pure maple syrup 1 teaspoon kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 1 cup packed fresh parsley leaves ⅓ cup finely shredded Parmesan cheese ¼ sliced almonds, toasted 1 tablespoon lemon zest 2 cloves garlic 1 teaspoon pure maple syrup ⅔ cup extra-virgin olive oil
Nutrition Info
- 194.2 caloriescarbohydrate: 12.8 gcholesterol: 2 mgfat: 15.6 gfiber: 2.4 gprotein: 1.8 gsaturatedFat: 2.5 gservingSize: -sodium: 249.8 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Maple-Roasted Carrots with Carrot-Top Pesto
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.
Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.
Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens, cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.
Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.