Roasted Broccoli and Carrots with Carrot Top Pesto Recipe

Name: Roasted Broccoli and Carrots with Carrot Top Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head broccoli, cut into florets; 1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto; 3 cloves garlic, chopped; 3 tablespoons olive oil; 2 tablespoons sesame seeds; Kosher salt and freshly ground black pepper; Carrot Top Pesto, recipe follows; 1 1/4 cups carrot tops (from about 1 bunch of carrots); 3/4 cup fresh parsley leaves; 1/4 cup roasted cashews; 1 large clove garlic; 1/2 cup extra-virgin olive oil; 1/4 cup grated Parmesan; Kosher salt

Servings: persons

1 head broccoli, cut into florets
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
Carrot Top Pesto, recipe follows
1 1/4 cups carrot tops (from about 1 bunch of carrots)
3/4 cup fresh parsley leaves
1/4 cup roasted cashews
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt

1
Preheat the oven to 400 degrees F.
2
In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined.
3
Transfer to an ungreased baking sheet.
4
Roast until lightly brown and just tender, about 25 minutes.
5
Drizzle with the Carrot Top Pesto.
6
Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic.
7
Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running.
8
Add the grated Parmesan and kosher salt to taste.
9
Puree until combined.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head broccoli, cut into florets, 1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto, 3 cloves garlic, chopped, 3 tablespoons olive oil, and more.

Yes, Roasted Broccoli and Carrots with Carrot Top Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Broccoli and Carrots with Carrot Top Pesto

How did you like this recipe?

Frequently Asked Questions