Roasted Carrots with Carrot Top Pesto

Name: Roasted Carrots with Carrot Top Pesto
Cook time: 25 min
Total time: 45 min
Ingredients: 12 to 14 medium carrots with tops (about 1 1/2 pounds); 5 to 6 tablespoons extra-virgin olive oil; 2 teaspoons sweet curry powder; Kosher salt and freshly ground black pepper; 1 tablespoon dark brown sugar; 1/2 cup walnut halves; 1 cup fresh basil leaves, tightly packed; 1 tablespoon honey; 2 teaspoons apple cider vinegar

www.foodnetwork.com

Your recipes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 5

Author : Alex Guarnaschelli

carrot recipes side dish roasting

Ingredients

Remove All · Remove Spices · Remove Staples

12 to 14 medium carrots with tops (about 1 1/2 pounds)5 to 6 tablespoons extra-virgin olive oil2 teaspoons sweet curry powderKosher salt and freshly ground black pepper1 tablespoon dark brown sugar1/2 cup walnut halves1 cup fresh basil leaves, tightly packed1 tablespoon honey2 teaspoons apple cider vinegar

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375 degrees F.

Step 2

Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.

Step 3

In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.

Step 4

Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.