Maple-Roasted Carrots with Carrot-Top Pesto recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

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 calories
carbohydrate: 12.8 g
cholesterol: 2 mg
fat: 15.6 g
fiber: 2.4 g
protein: 1.8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 249.8 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

Recipe Yield

12 servings

Recipe Note

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.

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