Roasted carrots and carrot top pesto
Roasted carrots and carrot top pesto
Yields: 4 servings
Ingredients
12 carrots sliced lengthwise (2 bunches- save the greens for the pesto)
2 teaspoons olive oil
¼ teaspoon Himalayan or sea salt
⅛ teaspoon freshly cracked pepper
Steps
Preheat the oven to 400 F.
Slice carrots lengthwise. Leave the ends and tips on (they crisp up nicely when roasted). It also gives the dish a rustic look.
Toss carrots in the olive oil, salt and pepper.
Roast for 10 – 15 minutes until fork tender and caramelized.
Serve warm – drizzled with carrot top pesto.
Rayne Kuntz
