Pesto Recipe ⊷ Maple-Roasted Carrots with Carrot-Top Pesto

Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.

Ingredients

• 2 pounds unpeeled carrots with tops
• 2 tablespoons olive oil
• ¼ cup pure maple syrup
• 1 teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1 cup packed fresh parsley leaves
• ⅓ cup finely shredded Parmesan cheese
• ¼ sliced almonds, toasted
• 1 tablespoon lemon zest
• 2 cloves garlic
• 1 teaspoon pure maple syrup
• ⅓ cup extra-virgin olive oil

Cooking Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.
3. Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.
4. Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.
5. Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.

Nutrition Facts

• calories194.2
• carbohydrateContent12.8 g
• cholesterolContent2 mg
• fatContent15.6 g
• fiberContent2.4 g
• proteinContent1.8 g
• saturatedFatContent2.5 g
• sodiumContent249.8 mg
• sugarContent7.9 g