Best 2 Roasted Carrots With Carrot Top Pesto Recipes

**Roasted Carrots with Carrot Top Pesto: A symphony of flavors with a touch of garden freshness**

Roasted carrots, caramelized to perfection, pair harmoniously with a vibrant carrot top pesto in this delectable dish. The pesto, crafted from carrot greens, garlic, nuts, and Parmesan cheese, adds a layer of herbaceousness and nutty complexity to the naturally sweet carrots. This recipe embraces the whole carrot, utilizing both the roots and the often-overlooked greens, minimizing food waste and maximizing flavor. Alongside the main recipe, this article also offers a step-by-step guide to making carrot top pesto from scratch, providing a versatile condiment that can elevate various dishes beyond just roasted carrots.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA

Roasted Carrots with Carrot-Top Pesto and Burrata image

If you can get your hands on burrata-a really special cheese, like delicate mozzarella with a creamy center-then you're already most of the way toward a great dish. In the spring, I'll serve burrata with Snap Pea Salad; in high summer, I'll pair it with slices of ripe tomato, good olive oil, and flaky salt. When summer fades, I crave burrata with roasted carrots, a pairing that's less common but no less worthy of your attention. The two are like good mates, each helping the other along: the sweetness of the carrots sets off the tanginess of the cheese; the cheese's tanginess makes the carrots tastes even sweeter. Pesto made from the carrot tops adds color and salty, herbaceous wallops throughout the dish.

Provided by Food Network

Time 1h

Yield Serves 4 to 6 as a Side

Number Of Ingredients 14

Ingredients

20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
4 tablespoons extra-virgin olive oil
1 teaspoon plus a few pinches of Maldon or another flaky sea salt
1/2 pound room-temperature burrata, drained
About 3 tablespoons Carrot Top Pesto, recipe follows
A five-finger pinch of basil leaves, torn at the last minute if large
1 tablespoon lemon juice
4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped
A small handful of basil leaves
1/2 cup walnut halves
1 ounce Parmesan cheese, finely grated
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or another flaky sea salt
1/2 cup extra-virgin olive oil

Steps:

Position a rack in the center of the oven and preheat to 500 degrees F.
Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops.
Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve.
Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.

ROASTED CARROTS WITH TAHINI AND CARROT-TOP PESTO

Roasted Carrots with Tahini and Carrot-Top Pesto image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 bunches carrots with greens attached, scrubbed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup packed roughly chopped carrot-top greens
1/2 cup lightly packed flat-leaf parsley
1/2 cup toasted pistachios
1/3 cup good-quality extra-virgin olive oil, plus more as necessary
2 tablespoons minced chives
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 cloves garlic
1 small lemon, zested and juiced
1/4 cup toasted pistachios, roughly chopped
2 to 3 tablespoons tahini
Carrot-top greens, for garnish

Steps:

Roast the carrots: Preheat the oven to 500 degrees F.
Cut the tops off the carrots, leaving about 1 inch of the stems still on. (Reserve the carrot-top greens for the pesto and garnish.) Cut the larger carrots in half lengthwise and leave the smaller ones whole. Place on a large rimmed baking sheet in a flat, even layer. Drizzle with a good amount of olive oil and sprinkle with salt and pepper. Roast until lightly charred and tender, but not mushy or falling apart, 10 to 15 minutes. Halfway through roasting, shake the pan so they roast evenly.
Meanwhile, make the pesto: In a high-powered blender, combine the carrot-top greens, parsley, pistachios, olive oil, chives, salt, pepper, garlic, lemon zest and lemon juice. Blend on medium-high until combined but still chunky. If it looks too thick add 1 to 2 tablespoons oil to loosen.
To serve: Place the roasted carrots in a shallow bowl, dish or platter and drizzle with the pesto, chopped pistachios, tahini and carrot-top greens. Serve immediately.

Tips:

Select the Right Carrots: Choose fresh, firm carrots with vibrant color and no signs of wilting or bruising.
Trim and Prepare Carrots: Trim the ends of the carrots and peel them if desired. Cut them into uniform-sized pieces for even cooking.
Roast the Carrots Perfectly: Preheat the oven to the recommended temperature and toss the carrots with olive oil, salt, and pepper. Roast until tender and slightly caramelized, stirring occasionally.
Maximize Carrot Top Pesto Flavor: Use fresh, tender carrot tops for the pesto. Remove any tough stems or coarse leaves. Blend the carrot tops with olive oil, nuts, Parmesan cheese, and seasonings until smooth and flavorful.
Enhance the Dish with Herbs and Spices: Experiment with different herbs and spices to complement the roasted carrots. Try adding thyme, rosemary, cumin, or smoked paprika for a unique twist.
Serve with Style: Plate the roasted carrots and top with a generous dollop of carrot top pesto. Garnish with fresh carrot tops or other herbs for a visually appealing presentation.

Conclusion:

Roasted carrots with carrot top pesto is a delightful and versatile dish that showcases the natural sweetness of carrots and the vibrant flavor of carrot tops. By following these tips and experimenting with different ingredients and techniques, you can create a delicious and visually appealing dish that is perfect for any occasion. Whether served as a side dish, a main course, or even as a healthy snack, roasted carrots with carrot top pesto is sure to impress your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the beauty and flavor of carrots in all their glory!