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Roasted Carrots with Carrot-Top Pesto and Caramelized Shallots

Recipe Created For
Baking Dish
Main Ingredient
Vegetables
Cook Time
Under 1 hr.
Serving Size
6-8

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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

Ingredients

  • 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

Preparation

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.
LCR-2291
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