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Vegetable Recipes

Roasted Carrots with Creamy Carrot Top Pesto

Summary

Carrot tops add an earthy, herbal hint of carrot flavor to this zesty creamy pesto that’s tossed with roasted carrots for a really tasty recipe that uses the whole vegetable.

What You Need

  • 2 bunches carrots, leafy green tops reserved
  • 1/2 cup (125 mL) olive oil, divided
  • 1/3 cup (75 mL) Tropicana® orange juice
  • 1 tbsp (15 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) Lays® Smooth Ranch Dip
  • 1/3 cup (75 mL) loosely packed fresh basil
  • 1/4 cup (60 mL) Frito-Lay® Sunflower Kernels, divided
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) lemon juice
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400˚F (200°C). Wash carrots thoroughly; coarsely chop leafy green tops to make 1/2 cup (125 mL). Pat dry with paper towel and set aside. Peel carrots and chop into 1-inch (2.5 cm) chunks.
  2. Toss together carrots, 2 tbsp (30 mL) oil, Tropicana® orange juice, honey, salt and pepper. Arrange in 13- x 9-inch (3 L) baking dish; roast for about 35 minutes or until golden brown and tender.
  3. Meanwhile, in blender, purée leafy green tops, dip, basil, remaining olive oil, 2 tbsp (30 mL) sunflower kernels, Parmesan, lemon juice and garlic until smooth.
  4. Toss together roasted carrots and creamy pesto. Transfer to serving platter; sprinkle with remaining sunflower kernels.
Variation

Substitute parsley for basil if desired.

Cooking time (duration)

Prep Time: 10 min, Total Time: 45 min

Number of servings (yield)

4

Category

Vegetable

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