Roasted carrots with carrot top pesto

Time 1 hour
Yields Serves 2 to 4
Roasted carrots with carrot top pesto
(Glenn Koenig / Los Angeles Times)

Roasted carrots


Heat oven to 400 degrees. Trim the greens from the carrots, leaving a half-inch or so bit of stem on the top of each. Spread the carrots on a rimmed baking sheet, coat with olive oil and season with salt and pepper to taste. Roast until the carrots are tender and golden, 30 to 40 minutes, tossing every 10 minutes or so for even coloring.

Carrot top pesto and assembly


In a food processor, combine the carrot tops, parsley, cheese, walnuts, lemon zest and juice, garlic, salt and sugar, pulsing until coarsely ground. This makes about 1 cup pesto. Serve with the roasted carrots.

Pesto adapted from a recipe by Mads Refslund.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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