Roasted Carrots with Carrot Top Pesto

After trying this recipe for Roasted Carrots with Carrot Top Pesto, you will never look at the lowly carrot in the same way again. Honestly, this recipe is so delicious, it elevates this common root vegetable to total rock star status. You don’t believe me? Well, here’s my proof. After trying this out on my friends Glenn & Kurt to rave reviews, I made it for my family on Christmas eve. Now, my brother hates vegetables. Always has. Always will. But he ate two servings of these carrots. Two servings. I was telling my friend Alex about this miraculous occurence — she used to live upstairs and is a total foodie — but she couldn’t believe that any carrot recipe could be that exciting. So, when I was up north visiting her last week, I made them for her. Now converted to the glory that is this recipe, she made them again for herself that same week.

Personally, I am totally addicted. Chock full of beta carotene, fiber and anti-oxidants, this recipe is low cal, good for your skin and super easy to make. I found the recipe on Gwyneth Paltrow’s site Goop. Now, I know that a lot of people find Miss P irritating (I think she’s awesome), but no one can argue the fact that the woman knows how to cook. She’s introduced me to some of my very favorite recipes with this one occupying the top of the heap. While I’ll definitely make it all year, it’s particularly nice in the winter when it can be hard to find fresh vegetables other than winter squash.

Since carrots grow in the dirt and have thin skin, they are one of those vegetables where it really makes it difference both health wise and taste wise to buy organic. I like the multi-colored ones since they’re pretty, but all the colors taste delicious. Just make sure to buy at least one bunch with the tops on since you’ll need 1/4 of the carrot tops for the pesto. However, if you forget like I did on Christmas eve, you can substitute regular parsley for the carrot tops. It doesn’t make for as exciting a pesto, but it’s fine. Also, if you’re someone who doesn’t like cilantro, don’t shy away from this dish. There is something about the balance of the ingredients in the pesto that doesn’t taste cilantroish. My stepfather hates the stuff and he loved these carrots.

Last, since it’s so scrumptious, you may want to double the recipe especially since they make dang fine leftovers. I’m just saying…..

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Roasted Carrots with Carrot Top Pesto

Course Vegetable

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Carrots

• 2 bunch carrots
• 8 shallots medium size, peeled & halved or quartered
• 4 tbs olive oil
• salt & pepper

Carrot Top Pesto

• 2 tbs pumpkin seeds roasted & salted
• 1/4 cup carrot leaves washed & dried
• 1/4 cup cilantro leaves washed & dried
• 1/2 small clove garlic finely grated with a microplane
• 5 tbs olive oil
• salt

Instructions

To Make the Carrots

• Preheat the oven to 450º F.
• Scrub the carrots clean. Don't peel them. Trim off the tops, leaving a little bit of the stem.
• Cut any larger carrots in half lengthwise ( I sometimes cut them in quarters). Leave the small ones whole. The goal is to make all the pieces the same size so that they cook evenly.
• Toss the carrots and the shallots with the 4tbs of olive oil and a generous amount of salt and pepper. Place them on a baking sheet and roast for 25 minutes. I tend to give them a toss at the 10 minute mark so they caramelize all over. Once the carrots are tender, transfer them to a platter, drizzle with the pesto and serve.

To Make the Pesto

• Combine the pumpkin seeds, carrot tops, cilantro, garlic and the 5 tbs of olive oil in the bowl of a Cuisinart or blender and process until smooth. Season with salt to taste