Maple-Roasted 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