Recipe courtesy of Trisha Yearwood
Episode: Mother's Day
Roasted Broccoli and Carrots with Carrot Top Pesto
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Carrot Top Pesto:

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto.

Carrot Top Pesto:

Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined.

More from:

Mother's Day

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Broccoli Salad

Recipe courtesy of Ree Drummond

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking