ROASTED CARROTS WITH CARROT-TOP PESTO
Provided by Ed Kenny
Categories Low Carb Vegetarian Low Cal High Fiber Parmesan Macadamia Nut Carrot Summer Low Cholesterol Vegan Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
- Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
- Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
- DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
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