Recipes Maple-Roasted Carrots with Carrot-Top Pesto 4.6 (5) 5 Reviews 4 Photos 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. Submitted by Juliana Hale Updated on September 24, 2018 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 2 pounds unpeeled carrots with tops 2 tablespoons olive oil ¼ cup pure maple syrup 1 teaspoon kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 1 cup packed fresh parsley leaves ⅓ cup finely shredded Parmesan cheese ¼ sliced almonds, toasted 1 tablespoon lemon zest 2 cloves garlic 1 teaspoon pure maple syrup ⅔ cup extra-virgin olive oil Directions Preheat 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. Cook's Note: 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. I Made It Print Nutrition Facts (per serving) 194 Calories 16g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 194 % Daily Value * Total Fat 16g 20% Saturated Fat 3g 13% Cholesterol 2mg 1% Sodium 250mg 11% Total Carbohydrate 13g 5% Dietary Fiber 2g 9% Total Sugars 8g Protein 2g 4% Vitamin C 12mg 13% Calcium 64mg 5% Iron 1mg 4% Potassium 292mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved