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Roasted Carrots with Tarragon Carrot Top Pesto | thealmondeater.com
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5 from 2 votes

Roasted Carrots with Tarragon Carrot Top Pesto

These roasted carrots are topped with carrot top pesto, which is a great way to use carrot tops!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: dinner
Cuisine: carrots
Servings: 2
Author: Erin


  • 1 bunch carrots
  • 2 cups carrot tops
  • 1 cup fresh tarragon
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp water or more


  • Preheat oven to 450°.
  • Place carrots on a baking sheet, then drizzle them with a little olive oil (approx. 2 tbsp) and sprinkle them with a pinch of salt.
  • Roast carrots for 30 minutes, or until carrots are done to your liking.
  • While carrots are roasting, make the pesto. Add all ingredients to a food processor and pulse until everything is combined. You may have to scrape down the sides of your food processor a couple times in order for everything to mix. Also, if you have trouble getting it to mix, add more water 1 tbsp at a time.
  • Once carrots are done, place them on a plate or your serving dish, top them with the pesto and enjoy!