Simply roasted baby carrots are wonderfully sweet and mellow, and when paired with bright green carrot top pesto the carrots truly come alive!
Preheat the oven to 450
Scrub the carrots and cut off the green tops, leaving 1/2 inch intact at the top
Toss the carrots with the avocado oil, kosher salt, and halved kumquats
Bake at 450 for 12-15 minutes or until the carrots are tender. Shake the pan halfway through roasting to evenly roast the vegetables
Wash the carrot tops in a salad spinner and remove the tough stems
Combine the carrot tops, salt, lemon juice, pine nuts, and oil in a bowl and use an immersion blender to blend into a pesto. You can also do this in a food processor.
Taste the pesto and adjust any seasonings as necessary - you can thin the pesto with water for a looser consistency and to make the flavors less potent
Spoon the pesto over the roasted baby carrots and serve!
Kumquats are by no means necessary in this recipe, but they do provide a sharp sweetness and acidity that pairs really well with the carrots.