Roasted Carrots with Carrot Top Pesto

Prep time: 10min
Total time: 30min
Serves: 4
14 oz
carrots, leafy green tops reserved (2 to 3 bunches)
400 g
¼ cup
olive oil, divided
60 mL
2 tbsp
honey, divided
30 mL
1 tsp
fennel seeds, crushed
5 mL
½ tsp
each salt and pepper, divided
2 mL
2 tbsp
chopped fresh parsley
30 mL
2 tbsp
lemon juice
30 mL
1 tbsp
grated Parmesan cheese
15 mL
1
clove garlic, minced
¼ cup
toasted walnut pieces, divided
60 mL
Per serving (¼ of the recipe):
calories
240
fat
17 g
saturated fat
2.5 g
carbs
20 g
sugar
14 g
protein
3 g
fibre
3 g
sodium
390 mg

Directions

  1. Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise.

  2. Toss carrots with 1 tbsp (15 mL) each oil and honey, fennel seeds and half the salt and pepper. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until tender.

  3. Meanwhile, make the pesto. In food processor, pulse reserved carrot tops with remaining oil, honey, parsley, lemon juice, Parmesan, garlic, 2 tbsp (30 mL) walnut pieces and remaining salt and pepper to a coarse paste.

  4. Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.