Best Roasted Broccoli And Carrots With Carrot Top Pesto Recipes

Roasted Broccoli and Carrots image

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 9

6 medium carrots (peeled (about 10 ounces))
1 large head broccoli (cut into florets (about 3 cups florets))
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons finely grated Parmesan cheese (optional for serving)

Steps:

Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4), Calories 119 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 5 g

Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

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.