Maple-Roasted Carrots With Carrot-Top Pesto
Then add in flour, baking powder, and cinnamon and mix gently lastly, add in the grated carrots and raisins and mix in until well combined.
Recipe Summary Maple-Roasted Carrots With Carrot-Top Pesto
Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.
Ingredients | Carrot Cake Topping Ideas Without Cream Cheese2 pounds unpeeled carrots with tops2 tablespoons olive oil¼ cup pure maple syrup1 teaspoon kosher salt, divided¾ teaspoon freshly ground black pepper, divided1 cup packed fresh parsley leaves⅓ cup finely shredded Parmesan cheese¼ sliced almonds, toasted1 tablespoon lemon zest2 cloves garlic1 teaspoon pure maple syrup⅔ cup extra-virgin olive oilDirectionsPreheat the oven to 375 degrees F (190 degrees C).Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.Alternatively, you can trim and roast the carrots, make the pesto, and cover and chill them separately up to 2 days ahead. On serving day, let pesto soften at room temperature for 30 minutes, then heat carrots through in a 325 degree F (160 degree C) oven.Info | Carrot Cake Topping Ideas Without Cream Cheeseprep: 20 mins cook: 40 mins total: 1 hr Servings: 12 Yield: 12 servings
TAG : Maple-Roasted Carrots With Carrot-Top PestoSide Dish, Vegetables, Carrots,
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