Maple-Roasted Carrots with Carrot-Top Pesto

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Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.

Submitted by Juliana Hale
Updated on September 24, 2018
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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4
4
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 pounds unpeeled carrots with tops

  • 2 tablespoons olive oil

  • ¼ cup pure maple syrup

  • 1 teaspoon kosher salt, divided

  • ¾ teaspoon freshly ground black pepper, divided

  • 1 cup packed fresh parsley leaves

  • ⅓ cup finely shredded Parmesan cheese

  • ¼ sliced almonds, toasted

  • 1 tablespoon lemon zest

  • 2 cloves garlic

  • 1 teaspoon pure maple syrup

  • ⅔ cup extra-virgin olive oil

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.

  3. Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.

  4. Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.

  5. Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  6. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.

Cook's Note:

Alternatively, you can trim and roast the carrots, make the pesto, and cover and chill them separately up to 2 days ahead. On serving day, let pesto soften at room temperature for 30 minutes, then heat carrots through in a 325 degree F (160 degree C) oven.

Nutrition Facts (per serving)

194 Calories
16g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 194
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 13%
Cholesterol 2mg 1%
Sodium 250mg 11%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 9%
Total Sugars 8g
Protein 2g 4%
Vitamin C 12mg 13%
Calcium 64mg 5%
Iron 1mg 4%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.