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

Related

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