Ingredients
Units
Scale
FOR THE CARROTS
- 1 bunch of baby carrots, cleaned with tops removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- flaky sea salt, to taste
- crumbled goat cheese
FOR THE PESTO
- carrot tops from one bunch of carrots (approximately 2-3 lightly packed cups)
- large handful of basil
- 1 medium clove garlic, chopped
- 1/3 cup toasted pine nuts (chopped walnuts may be substituted)
- 1/3 cup grated parmesan cheese
- 1/2 cup olive oil
- flaky sea salt, to taste
Instructions
- Pre-heat oven to 400F
- Line a baking sheet with parchment paper
- Place prepared carrots in a bowl- drizzle carrots with olive oil, balsamic vinegar & honey, tossing to coat (often times, carrots from the farmers market are not uniform in size – if some carrots are larger than others, slice them in half lengthwise as needed to make them similar in thickness, so they all cook evenly)
- Spread carrots on parchment lined baking sheet and sprinkle carrots with sea salt
- Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender
- While the carrots are roasting, make the pesto
- Remove the carrot top leaves from the stems, then add carrot leaves, basil, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor
- Pulse contents, occasionally scraping the sides of the bowl, until smooth- taste and adjust seasoning if needed
- When carrots are done roasting, remove from the oven and allow to cool slightly
- Place carrots on a serving dish, top with spoonfuls of pesto and then add crumbled goat cheese
