Roasted Broccoli and Carrots with Carrot Top Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 47
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 12
- Cholesterol
- 6
- Sodium
- 969
- Total: 40 min
- Active: 15 min
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
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
Kosher salt and freshly ground black pepper
Carrot Top Pesto, recipe follows
Carrot Top Pesto:
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
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.