ROASTED CARROTS WITH PESTO
Serves:
4
1 big handful of walnuts 2 handfuls of carrot top greens 1 handful of mint leaves
1/2 cup (50 g/125 mL) grated Parmesan cheese
1/4 cup (60 mL) fresh lemon juice
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) freshly ground pepper
10 to 12 medium carrots (2 lb/900 g), peeled
2 tbsp (30 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground pepper
1 tsp (5 mL) granulated sugar
1. Blend all the pesto ingredients on high in a blender or food processor, just until combined but not smooth: walnuts, carrot top greens, mint, Parmesan cheese, lemon juice, salt and pepper. If making it ahead, refrigerate until serving time.
2. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
3. Spread carrots on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and sugar.
Turn the carrots with your hands in the oil and seasonings to coat them lightly.
4. Bake in preheated oven for 20-25 minutes, turning the carrots at the halfway point so they brown evenly.
5. Spread pesto on a serving platter and top with the hot tender-fork carrots.
6. Drizzle a little olive oil over the carrots. Sprinkle with some extra carrot top greens and a little salt, and serve.