Roasted Carrots with Carrot Top Pesto
These Paleo Roasted Carrots uses every part of the vegetable by making pesto with the carrot tops, and they are so flavorful and make a beautiful holiday side dish!
Servings: 6 servings
- 2 lb small carrots with tops attached
- 1 tbsp avocado oil
- Salt & pepper to taste
- 1/3 cup walnuts
- 1/2 cup basil packed
- 1/3 cup extra virgin olive oil plus more for consistency
- 3 garlic cloves
- Juice from 1/2 lemon
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp ground black peppers
Preheat oven to 400 degrees F.
Wash the carrots and cut off the tops, setting them aside.
Place the carrots on a baking dish in a single layer, drizzle with avocado oil, and generously sprinkle with salt and pepper.
Bake for 40-45 minutes, tossing and flipping them half way through.
While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in the food processor.
Add the rest of the ingredients, and blend until smooth.
If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
Once the carrots are done, serve them with pesto.
Serving: 1serving | Calories: 247kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 599mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25365IU | Vitamin C: 9.7mg | Calcium: 63mg | Iron: 1mg