Turn a humble root vegetable like the carrot into a glorious dish with this flavorful roasted carrots recipe, which is an ode to no food waste!
If you visit a farmer’s market, you’ll find that there are many bouquets of rainbow carrots, I must confess that I love calling them bouquets as in this season they are colorful, and their leaves or tops are of vibrant green…they really looks like flowers! Buy a bunch or 2, and use all parts of them for this delicious side dish that goes with just about anything! Roast the carrots until they are lightly caramelized, then drizzle with some carrot top pesto and a few nuts to add some crunch.
Why you will love this recipe
– Easy to prepare with only 8 ingredients!
– Carrots are a great side dish that adults and kids will enjoy: they are sweet, filling, and rich in nutrients.
– You will use all parts of the carrot, even the tops: this is a root-to-stalks recipe!
How to make Roasted Carrots
Preheat the oven to 425°F (220°C). Cut the stems and leaves off the carrots, leaving about ¼ inch of stem. Use the carrot top to make pesto, follow the recipe here. Wash the carrots and peel them or scrape them with a knife.
If the carrots are thin, leave them whole, if they are larger, cut them in half or quarters. Toss the carrots with extra virgin olive oil, salt and pepper. Place them evenly spaced on a baking sheet and place them in the oven in the center of the rack. Roast them for about 20-25 minutes, depending on the thickness of the carrots, until they are caramelized and fork-tender.
Place the roasted carrots on a serving plate and spread 2 tablespoons of pesto and 1 tablespoon each of walnuts and pine nuts on top.
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How to serve Roasted Carrots with Carrot top Pesto
This is the perfect side dish for roasted veal or some baked sea bream or chicken.
This side dish is also great as vegetarian light lunch accompanied by extra carrot top pesto and a side of focaccia.
Ingredients
- 1 pound carrot
- 2 tbsp olive oil
- 1 tbsp walnuts
- 1 tbsp pine nuts
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp carrot top pesto
Instructions
- Preheat the oven to 425°F (220°C). Cut the stems and leaves off the carrots, leaving about ¼ inch of stem. Use the carrot top to make pesto, follow the recipe here.
- Wash the carrots and peel them or scrape them with a knife.If the carrots are thin, leave them whole, if they are larger, cut them in half or quarters. Toss the carrots with extra virgin olive oil, salt and pepper.
- Place them evenly spaced on a baking sheet and place them in the oven in the center of the rack. Roast them for about 20-25 minutes, depending on the thickness of the carrots, until they are caramelized and fork-tender.
- Place the roasted carrots on a serving plate and spread 2 tablespoons of pesto and 1 tablespoon each of walnuts and pine nuts on top. Serve it!
Nutrition
Delizioso!! Veramente invitante