Roasted Carrots with Carrot-Top Pesto

Carrots are typically thought of as a fall/winter vegetable. Typically they are harvested in the late summer, early fall and they are hearty enough to last many frosts and keep for a long time in cold temperatures. But I love them just as much, and sometimes more, in the Spring. Especially in those early spring days before the beautiful asparagus, lettuce and radishes fill the farmers markets, carrots remain plentiful and a colourful addition to any menu. They always adorn my Easter table. Bunnies eat them so it is entirely logical.

Also in my opinion, carrots should only ever be roasted. A little sweetness is a nice pair, but too often they are covered in sugar or syrup so that they resemble more candy than vegetable. Keep a bit of a bite and go easy on the sugar!

This recipe incorporates not just the carrots, but also the carrot top greens. They are completely edible and quite delicious when buzzed up into a pesto to adorn on top of the dish. Nothing goes to waste! If you cannot find carrots with the tops attached, feel free to substitute a store bought pesto.

Roasted Carrots with Carrot-Top Pesto

Antoni Porowski, Antoni in the Kitchen

2 bunches medium carrots with tops
1 1/2 tsp red wine vinegar
1/3 cup plus 1 1/2 Tbsp extra virgin olive oil, plus more for drizzling
kosher salt
3 Tbsp pine nuts
1 small garlic clove
1/2 cup finely grated Parmesan cheese (about 2 ounces)
1 cup plain whole-milk Greek yogurt
freshly ground black pepper

Heat the oven to 425F with racks in the middle and lower thirds.

Leaving about 1 inch of the stems on, cut off the tops from the carrots and reserve. Rinse the carrots and pat dry (don’t peel). If your carrots are larger than 1/2- 3/4 inch in diameter at the top end, then cut lengthwise in half.

Arrange the carrots in a single layer on the baking sheet. Drizzle with the vinegar, 1 1/2 Tbsp of oil, and 1/2 tsp salt and toss to coat. Roast on the lower oven rack until golden and tender, 25-30 minutes.

Meanwhile, spread the pine nuts on a smaller baking sheet. Toast on the middle rack, stirring once or twice, until lightly golden, 3-4 minutes. [watch carefully as they burn quickly!] Remove from the oven, transfer the nuts to a plate and let cool.

Pull off enough of the leaves from the carrot tops to yield 2 packed cups; wash and spin dry.

In a food processor, pulse the garlic and toasted pine nuts to a coarse paste. Add the carrot tops, Parmesan, and 1/4 tsp salt and pulse again to combine, scraping down the sides of the bowl once or twice. While processing, add the remaining 1/3 cup in a slow, steady stream. If you prefer a thinner pesto, add 1-2 more tablespoons of oil.

Remove the carrots from the oven and let cool until only slightly warm. Spread 1/4 cup of yogurt on a serving platter. Pile the carrots on top. Dollop with the remaining 3/4 cup of yogurt, then spoon the pesto on top. Drizzle with oil and sprinkle with pepper.

Note: the pesto can be made up to 3 days in advance. Pour the pesto into a canning jar and top with olive oil so it is completely covered. Store it sealed in the refrigerator for up to 1 week. The carrots can also be roasted in advance, but bring them to room temperature before serving.