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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!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6 servings
Calories: 247kcal
Author: Jean Choi


  • 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