Recipe courtesy of Trisha Yearwood
Episode: Mother's Day
Save Recipe Print
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.

My Private Notes

Add a Note
More from:

Mother's Day

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Giada De Laurentiis

Roasted Chicken and Potatoes

Recipe courtesy of Melissa d'Arabian

Stir-Fried Broccoli in Oyster Sauce

Recipe courtesy of Food Network Kitchen

Roasted Garlic Fingerling Potatoes

Recipe courtesy of The Neelys

Carrot Coconut Muffins with Honey Butter

Recipe courtesy of Sandra Lee

Roasted Salmon Greek Salad with Yogurt Sauce

Recipe courtesy of Melissa d'Arabian

Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories