Bring in the fall season with this gorgeous roasted carrot dish! The best part of this recipe is that you don’t have to waste a thing! Savor every flavor by keeping the skin on the carrots and using the greens to make a pesto that will brighten up this autumn dish.

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INGREDIENTS

  • 1 bunch of carrots, tops intact
  • Juice of 1 1/2 lemon
  • Olive oil for drizzling, as needed
  • Salt to taste
  • 2-3 Shallots, minced

DIRECTIONS

  1. Remove greens from the carrots and set aside. Clean carrots by removing any dark spots and rinsing well. Place in roasting pan.
  2. Clean the carrot greens by rinsing well and removing and discovered leaves. Cut off the stalks, keeping only the leaves.
  3. To make carrot top pesto, place the carrot greens, lemon juice, olive oil, and salt in a large food processor. Pulse to combine, adjusting ingredients as needed. Trust yourself!
  4. Place the mixture in a bowl, covering with plastic wrap. Let it sit in the refrigerator until it is ready to add to the dish.
  5. To prepare the roasted carrots, preheat oven to 425 degrees Fahrenheit. Cut each carrot in half lengthwise to allow even cooking. Drizzle with olive oil and toss to coat evenly. Add the shallots, salt, and pepper to taste. Roast for 30 minutes.
  6. Remove from the oven and evenly place dollops of the pesto over the roasted carrots. Cook for an additional 10 minutes.
  7. Serve and enjoy!
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