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RECIPE

Roasted Carrots with Carrot-Top Pesto and Caramelized Shallots

Baking Dish

Vegetables

Under 1 hr.

6-8

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

INSTRUCTIONS



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.

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

INSTRUCTIONS



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.

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