Kristen Timmers

Roasted Carrots with Carrot Top Pesto

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Roasted Carrots with Carrot Top Pesto

Vibrant Roasted Carrots with Carrot Top Pesto epitomize root-to-stalk cooking. Carrot halves are roasted until tender and lightly caramelized then tossed, warm out of the oven, with a bright and flavorful carrot top pesto.

In order to make this dish, you’ll need carrot bunches with fresh leafy greens attached. No bagged carrots for this preparation, please.

I love this dish because it reduces waste by using the entire vegetable. It is a fun and fantastic way to incorporate nutritious carrot tops into your cooking repertoire.

Why You’ll Love This Recipe:
  • Easy, Yet Fancy-ish – this dish is simple to prepare, but is a lovely way to jazz up roasted carrots and take advantage of their leafy tops. The carrot top pesto is light, bright, and tasty enough to eat by the spoonful.
  • Low Waste – carrot tops are similar to parsley in appearance, texture, and versatility. They have an earthy and sweet carrot-like flavor. Sounds quite obvious, I know, but worth emphasizing! If you’ve never used carrot greens, this recipe is a great starting point.
  • Crowd-Friendly – unlike traditional basil pesto or arugula pesto, this carrot top pesto doesn’t contain cheese, which makes this dish naturally gluten and dairy free. It would make a lovely addition to a holiday or potluck dinner table.

Roasted Carrots with Carrot Top Pesto

5 stars (1 rating)
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.





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Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!

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