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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.


Recipe Summary

40 mins
1 hr
20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Alternatively, 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 for 30 minutes, then heat carrots through in a 325 degree F (160 degree C) oven.

Nutrition Facts

194 calories; protein 1.8g; carbohydrates 12.8g; fat 15.6g; cholesterol 2mg; sodium 249.8mg. Full Nutrition