Go Back
Print
Roasted Baby Carrots with Carrot Top Pesto

Roasted Baby Carrots with Quick Carrot Top Pesto

Simply roasted baby carrots are wonderfully sweet and mellow, and when paired with bright green carrot top pesto the carrots truly come alive! 

Course Side Dish, Vegetable
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the Roasted Baby Carrots

  • 1 large bunch baby carrots preferably from a farmers market, not the kind you buy for snacking in a bag at the grocery store
  • 1 tbsp avocado oil
  • 3/4 tsp kosher salt divided
  • 5-10 kumquats halved (optional)

For the Carrot Top Pesto

  • 2 cups loosely packed carrot tops tough stems removed
  • 3/4 tsp kosher salt
  • 2 tsp fresh lemon juice
  • 1 tbsp pine nuts
  • 1 1/2 tbsp olive oil
  • water to thin the pesto as needed

Instructions

For the Roasted Baby Carrots

  1. Preheat the oven to 450 

  2. Scrub the carrots and cut off the green tops, leaving 1/2 inch intact at the top

  3. Toss the carrots with the avocado oil, kosher salt, and halved kumquats 

  4. Bake at 450 for 12-15 minutes or until the carrots are tender.  Shake the pan halfway through roasting to evenly roast the vegetables

For the Carrot Top Pesto

  1. Wash the carrot tops in a salad spinner and remove the tough stems 

  2. 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. 

  3. 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

  4. Spoon the pesto over the roasted baby carrots and serve!

Recipe Notes

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.