ROASTED BROCCOLI AND CARROTS WITH CARROT TOP PESTO

Roasted Broccoli and Carrots with Carrot Top Pesto image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 head broccoli, cut into florets
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Carrot Top Pesto, recipe follows
1 1/4 cups carrot tops (from about 1 bunch of carrots)
3/4 cup fresh parsley leaves
1/4 cup roasted cashews
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto.
Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined.