ROASTED CARROTS WITH CARROT TOP PESTO

Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Previous Next

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

Steps:

Preheat the oven to 375 degrees F.
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.
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.
Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.