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!
Servings: 2
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 438kcal | Carbohydrates: 27g | Protein: 12g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Sodium: 39mg | Potassium: 981mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6171IU | Vitamin C: 63mg | Calcium: 514mg | Iron: 15mg
