Roasted Carrots & Beets + Carrot-Top Pesto
By Chef Dishing Up the Dirt
This side dish is loaded with vibrant, seasonal colors and flavors.
Ingredients
Pesto
- 1 cup carrots leaves (from about 1 small bunch of carrots)
- 1/2 cup fresh parsley
- 1/4 cup marcona almonds
- 1 clove of garlic
- 1 teaspoon fresh lemon juice
- 1/2 cup extra virgin olive oil
- salt to taste
Honey Roasted Veggies
- 1 bunch of carrots, tops removed and sliced in half lengthwise
- 1 bunch of beets, tops removed (save for another use) and cut into 1/2 inch wedges
- 3 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper to taste
- 1/4 cup lightly toasted and chopped marcona almonds for serving
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 425F
Step 2
Roughy chopped the carrot tops and parsley. Add the greens to a food processor along with the almonds and garlic. Process until a smooth paste forms. With the motor running add the lemon juice and olive oil. Season to taste with salt (if you’re almonds were pre-salted add less!)
Step 3
In a large bowl toss the chopped carrots and beets with the oil and honey. Season to taste with salt and pepper. Place on a parchment lined baking sheet and roast until the veggies are fork tender and lightly browned. About 25-30 minutes. Toss halfway through cooking.
Step 4
Place the veggies on a platter and drizzle with the pesto, chopped almonds and additional salt and pepper to taste. Serve warm or at room temperature.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
- Vegan: swap maple syrup for honey
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
