Maple-Roasted Car­rots with Car­rot-Top Pesto

Allrecipes - - Recipe Index - ar­magazine.com/car­rots-with-car­rot-top-pesto

BRAND-NEW RECIPE! HANDS-ON 10 min TO­TAL 50 min SERVES 12 SUB­MIT­TED BY betty soup 2 lb. medium car­rots with tops

2 Tbsp. olive oil

¼ cup plus

1 tsp. pure maple syrup

1 tsp. kosher salt

3/4 tsp. freshly ground black pep­per 1 cup packed fresh pars­ley leaves

1/3 cup finely shred­ded Parme­san cheese

¼ cup sliced al­monds, toasted

1 Tbsp. le­mon zest

2 cloves gar­lic

2/3 cup ex­tra-vir­gin olive oil

1. Pre­heat oven to 375°F. Scrub car­rots very well (do not peel) 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 Tbsp. olive oil and ¼ cup maple syrup. Sea­son with ½ tsp. each salt and pep­per. Roast un­til ten­der, about 40 min­utes, stir­ring once or twice.

2. Mean­while, wash and trim 1½ cups packed 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, al­monds, zest, gar­lic, and re­main­ing

1 tsp. maple syrup in a food pro­ces­sor. Pulse to chop. With ma­chine run­ning, driz­zle in 2/3 cup ex­tra-vir­gin olive oil un­til well com­bined. Sea­son with re­main­ing ½ tsp. salt and ¼ tsp. pep­per.

3. Driz­zle roasted car­rots with a lit­tle pesto and serve re­main­ing pesto on the side. (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 30 min­utes, then heat car­rots through in a 325°F oven.) PER 3/4-CUP SERV­ING: 45 CAL; 2g FAT (1g SAT); 2g PRO; 5g CARB; 2g FIBER; 22mg SODIUM; 1g SUG­ARS

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