0 (0)

Categories: Leftovers, Sides, Vegetables

Roasted carrots with carrot top pesto

Roasted carrots with carrot top pesto
Glenn Koenig / Los Angeles Times

Many years ago, I ran into Alain Giraud, one of the best French chefs in Los Angeles, rummaging through crates of discarded vegetable greens at the Wednesday Santa Monica farmers market. This was a good decade before food waste became ... Read more

Total time: About 1 hour | Serves 2 to 4
Note: Pesto adapted from a recipe by Mads Refslund.

Roasted carrots

  • 2 bunches small carrots (about 12)
  • 3 tablespoon extra virgin olive oil
  • kosher salt
  • Black pepper

Step 1Heat oven to 400 degrees. Trim the greens from the carrots, leaving a half-inch or so bit of stem on the top of each. Spread the carrots on a rimmed baking sheet, coat with olive oil and season with salt and pepper to taste. Roast until the carrots are tender and golden, 30 to 40 minutes, tossing every 10 minutes or so for even coloring.

Carrot top pesto and assembly

  • 1 cup packed chopped carrot tops
  • 1/2 cup packed parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted walnuts
  • Grated zest of a lemon
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • Roasted carrots

Step 1In a food processor, combine the carrot tops, parsley, cheese, walnuts, lemon zest and juice, garlic, salt and sugar, pulsing until coarsely ground. This makes about 1 cup pesto. Serve with the roasted carrots.

Each of 4 servings:
Calories 302; Protein 7 grams; Carbohydrates 21 grams; Fiber 6 grams; Fat 23 grams; Saturated fat 4 grams; Cholesterol 9 mg; Sugar 8 grams; Sodium 647 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Leftovers
Carved turkey with kabocha spread and ancho-bell-pepper-cranberry chutney
Pilgrim's pie
Turkey gumbo with artichokes and andouille
Turkey or chicken potpie