Skip to content



Culinary Guides

Roasted Carrots & Beets + Carrot-Top Pesto

Roasted Carrots & Beets + Carrot-Top Pesto - Organo Republic

This is a great dish to whip up if you are expecting company or you’re in charge of a side dish to bring to a party. If you can’t find carrots with their tops still in tact go ahead and just add extra parsley instead.



  •     1 cup carrots leaves (from about 1 small bunch of carrots)
  •     1/2 cup fresh parsley
  •     1/4 cup marcona almonds
  •     1 clove of garlic
  •     1 teaspoon fresh lemon juice
  •     1/2 cup extra virgin olive oil
  •     salt to taste

Honey Roasted Veggies

  •     1 bunch of carrots, tops removed and sliced in half lengthwise
  •     1 bunch of beets, tops removed and cut into 1/2 inch wedges
  •     3 tablespoons olive oil
  •     2 tablespoons honey
  •     salt and pepper to taste
  •     1/4 cup lightly toasted and chopped marcona almonds for serving


  1. Preheat the oven to 425F
  2. Roughy chopped the carrot tops and parsley. Add the greens to a food processor along with the almonds and garlic. Process until a smooth paste forms. With the motor running add the lemon juice and olive oil. Season to taste with salt (if you’re almonds were pre-salted add less!)
  3. In a large bowl toss the chopped carrots and beets with the oil and honey. Season to taste with salt and pepper. Place on a parchment lined baking sheet and roast until the veggies are fork tender and lightly browned. About 25-30 minutes. Toss halfway through cooking.
  4. Place the veggies on a platter and drizzle with the pesto, chopped almonds and additional salt and pepper to taste. Serve warm or at room temperature.
Prev Post
Next Post

Thanks for subscribing!

This email has been registered!

Shop the look

Choose Options

Edit Option
this is just a warning
Shopping Cart
0 items