Roasted Carrots & Carrot Top Pesto | Sweater Weather Side

Recipe by Sandra Dawn

A Thanksgiving side that uses the whole carrot. The feathery tops become a bright pesto, and the roasted carrots dip straight in.

Energy: Eating It All Up
Season: Fall, Winter
Serves: 10+
Time: About 45 minutes

Ingredients

Roasted Carrots

• 2 lbs carrots, tops reserved (small, colorful ones if you can find them)
• 2–3 Tbsp olive oil
• 2 tsp paprika
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1/2–1 tsp black pepper

Carrot Top Pesto

• 4 cups carrot tops, medium packed
• 1 cup raw cashews
• 1 cup Parmigiano Reggiano, grated
• 1 cup olive oil
• 1/4 cup lemon juice
• 1/2 cup water
• 3–10 small garlic cloves, to taste
• 1/2–1 tsp Maldon salt

Equipment

• Blender
• 2 large sheet pans
• Parchment paper

Preparation

1. Preheat the oven to 425°F. Line two large sheet pans with parchment.
2. Wash the carrots, cut them in half lengthwise, and pat them dry.
3. Toss the carrots in a bowl with the olive oil. Add the spices, salt, and pepper, and use your hands to coat them evenly.
4. Spread the carrots across both pans in a single layer. Roast for 20–25 minutes, until they're browned and toasty at the edges.
5. While they roast, rinse the carrot tops three times to wash out all the grit.
6. Blend the carrot tops with the cashews, Parmigiano, olive oil, lemon juice, garlic, and salt. Add the water a little at a time until you have a thick paste. For a more tart pesto, use less water and more lemon.
7. Let the carrots cool on the pan and serve them right there, with the pesto alongside. The pan is gorgeous as is.