Whole Roasted Rainbow Carrots with Carrot Top Pesto
Roast whole carrots until tender in a flavorful broth, enhanced with carrot top leaves for a burst of freshness—perfectly crispy on the outside, soft on the inside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pacificfoods.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 2 pounds rainbow carrot (about 2 bunches), with greens attached
- 2 tablespoons olive oil or avocado oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup Pacific Foods® Organic Vegetable Broth
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 cup fresh basil leaves
- 1/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 4 tablespoons lemon juice
- 1 pinch crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
More Like This
Roasted Carrots with Carrot Top Pesto
nourishingmeals.com
Roasted Rainbow Carrots
culinaryangels.org
Roasted Rainbow Carrots with Feta, Lemon and Truffle Oil
fullymediterranean.com
Rosemary Roasted Rainbow Carrots | AdventHealth Whole Health Institute
adventhealth.com
Roasted Carrots with Bone Broth & Maple | Pacific Foods® Recipes
pacificfoods.com
Roasted Carrots with Carrot-Top Pesto and Burrata
saveur.com
Roasted Garlic and Rosemary Rainbow Carrots
sodelicious.recipes
Carrots: Roasted Rainbow Carrots
recipecloudapp.com