Sidebar
Categories
-
Plants Growing Guides
- 7 Basils Collection
- 7 Melon & Watermelon Mix
- 7 Rare Lettuce
- 8 Unique Onions
- 10 Lettuce & Greens
- 10 Unique Beets
- 10 Unique Carrots
- 12 Easy to Grow Herbs
- 12 Medicinal & Tea herbs
- 12 Unique Radishes
- 12 Rare Sweet & Mild Peppers
- 13 Unique Super Hot Peppers
- 14 Salsa Mix
- 14 Sweet & Hot Peppers
- 14 Tomato & Tomatillo
- 14 Medicinal & Tea herbs
- 15 Lettuce & Salad Greens
- 15 Medicinal and Tea Herbs
- 18 Culinary Herbs
- 18 Salad Greens
- 20 Most Popular Vegetables
- 21 Medicinal & Tea herbs
- 21 Lettuce & Salad Greens
- 22 Lettuce & Salad Greens
- 25 Medicinal & Tea Herbs
- 25 The Best Winter Vegetables
- 25 Summer Vegetables
- 25 Summer Vegetables & Herbs
- 25 Summer Vegetables & Fruits
- 30 Medicinal & Tea herbs
- Wildflowers Mix Growing Guides
- Growing Guides Microgreens
- Growing & Gardening Tips
- Herbal Medicine Guides
- Culinary Guides
Tag Cloud
10 Beets
/
10 Carrots
/
12 Easy to Grow Herbs
/
12 Radishes
/
12 Rare Sweet & Mild Peppers
/
13 Unique Super Hot Peppers
/
14 Salsa Mix
/
14 Sweet & Hot Peppers
/
14 Tomato & Tomatillo
/
15 Lettuce & Salad Greens
/
15 Medicinal and Tea Herbs
/
18 Culinary Herbs
/
20 Most Popular Vegetables
/
25 Summer Vegetables
/
25 The Best Winter Vegetables
/
7 Basils Collection
/
7 Lettuce
/
8 Onions

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.
Ingredients:
Pesto
- 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
Directions:
- Preheat the oven to 425F
- 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!)
- 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.
- 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.