Roasted Carrots with Carrot Top Pesto - Talley Farms Box

Ingredients

• Sides
• 2 cups carrot tops, chopped (about 8 carrots)
• 8 medium carrots
• 1/3 cup pine nuts
• 2 garlic cloves
• 1 tbsp olive oil (for roasted carrots)
• 1/2 cup extra olive oil (or pesto)
• 1/2 cup parmesan cheese
• 1 teaspoon brown sugar
• 1/8 teaspoon black pepper
• 1/2 tsp sea salt
• Preheat oven to 400 degrees.
• Wash and dry carrots, removing the carrot tops and setting aside to make the pesto.
• On a rimmed baking sheet, toss carrots with olive oil to coat and salt and pepper to taste.
• Arrange in a single layer and bake for 20-30 minutes until carrots are fork tender and turning brown on the outside; make sure you flip at least once during the cooking process.
• Remove to a serving tray and top with Carrot Top Pesto,
• Dressing Recipe:
• Add carrot tops, pine nuts and garlic cloves to food processor until roughly chopped.
• Blend until a chunky paste forms, then slowly add your olive oil 1/4 cup at a time until well combined; no need to make it smooth.
• Add parmesan cheese, salt and pepper (to taste) and brown sugar until combined and serve with your roasted carrots.
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