Maple Roasted Carrots With Carrot Top Pesto Food

MAPLE-ROASTED CARROTS WITH CARROT-TOP PESTO

Maple-Roasted Carrots with Carrot-Top Pesto image

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.

Provided by Juliana Hale

Categories Side Dish Vegetables Carrots

Time 1h

Yield 12

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 12.8 g, Cholesterol 2 mg, Fat 15.6 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 249.8 mg, Sugar 7.9 g

ROASTED CARROTS WITH PESTO

Roasted Carrots with Pesto image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

MAPLE ROASTED CARROTS

Maple Roasted Carrots image

This is my family's favorite way to eat cooked carrots. Cook time depends greatly on the thickness of the carrot pieces. Definitely increase the amount of maple syrup if you like your carrots sweet--I always do.

Provided by helowy

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb baby carrots (or regular carrots, cut up)
1 tablespoon canola oil
2 tablespoons pure maple syrup (or to taste)

Steps:

Preheat oven to 400°F.
Combine ingredients in a ziplock bag and shake well to combine.
Spray a baking pan with non stick spray and add carrots in a single layer.
Roast carrots in the preheated oven, stirring every ten minutes until desired softness is reached.

Nutrition Facts : Calories 96.8, Fat 3.7, SaturatedFat 0.3, Sodium 89.4, Carbohydrate 16.1, Fiber 2, Sugar 11.3, Protein 0.7

MAPLE GLAZED ROASTED CARROTS

Maple Glazed Roasted Carrots image

Make and share this Maple Glazed Roasted Carrots recipe from Food.com.

Provided by IHeartDogs

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb precut baby carrots
1/2 tablespoon olive oil
1/4 teaspoon salt
1/2 tablespoon butter
1/2 tablespoon maple syrup

Steps:

Preheat oven to 475 degrees.
In shallow baking dish, toss carrots with oil and salt to coat.
Roast in oven for 10 minutes.
Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
Drizzle over carrots and shake pan to coat.
Return to oven and continue to roast for another 8 minutes, or until brown and tender.
Serve immediately.

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