FREE SHIPPING on all orders for a limited time! view detailshide details

Free ground shipping all orders for a limited time. No promo code necessary. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies only to orders placed online at and in Le Creuset Signature Boutiques. Offer ends September 30, 2016 at 11:59 p.m. EST.


Roasted Carrots with Carrot-Top Pesto and Caramelized Shallots

Recipe Created For
Baking Dish
Main Ingredient
Cook Time
Under 1 hr.
Serving Size

0 reviews >

Cerise Product Map




View More Reviews
Explore Cerise
Explore Cerise
Explore Cerise
Roasted Carrots with Carrot-Top Pesto and Caramelized ShallotsRoasted Carrots with Carrot-Top Pesto and Caramelized Shallots

Created for the 3 1/10 qt. Rectangular Baking Dish


  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 1 cup packed basil
  • 1 cup packed carrot tops
  • 1 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 cup Parmesan, finely grated
  • 3 pounds carrots with tops
  • 2 tablespoons butter
  • 8 shallots, halved
  • 1 tablespoon sugar
  • Salt to taste


For the pesto, combine garlic, pine nuts, basil, carrot tops and 1 cup of olive oil in a food processor. Pulse until thoroughly combined. Stir in the parmesan. Set aside

Preheat oven to 400 F.

Peel carrots and cut off stems, leaving about an inch of green on the top. Arrange in a baking dish.

In a saute pan set over medium-high heat, heat the butter and add the shallots. Sprinkle with sugar and salt. Saute until shallots begin to caramelize and turn a golden brown color.

Add the shallots to the baking dish with the carrots. Toss with 1/2 cup of the pesto and the remaining tablespoon of olive oil. Bake 30 minutes or until carrots are tender. Serve with remaining pesto on the side.