Maple-Roasted Carrots with Carrot-Top Pesto

Maple-Roasted Carrots with Carrot-Top Pesto

from allrecipes.com
194 kcal / serving

Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.

Ingredients

  • 2 poundsunpeeled carrots with tops
  • 2 tablespoonsolive oil
  • ¼ cuppure maple syrup
  • 1 teaspoonkosher salt, divided
  • ¾ teaspoonfreshly ground black pepper, divided
  • 1 cuppacked fresh parsley leaves
  • ⅓3334326744 cup finely shredded parmesan cheese
  • ¼sliced almonds, toasted
  • 1 tablespoonlemon zest
  • 2 clovesgarlic
  • 1 teaspoonpure maple syrup
  • ⅝6668653488 cup extra-virgin olive oil

Directions

  1. 1

    Preheat the oven to 375 degrees F (190 degrees C).

  2. 2

    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.

  3. 3

    Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.