This side dish is loaded with vibrant, seasonal colors and flavors.

Honey-Roasted Carrots & Beets + Carrot-Top & Marcona Almond Pesto

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4



  • 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


  1. Preheat the oven to 425F
  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!)
  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.
  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.


  • 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.

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