Roasted Carrots & Beets + Carrot-Top Pesto

This is a great dish to whip up if you expect company or are in charge of a side dish to bring to a party. If you can't find carrots with their tops still intact, add extra parsley.

Ingredients

Pesto

• 1 cup carrot 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

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). This high temperature caramelizes the vegetables' natural sugars, enhancing their flavor.
2. Make the Carrot-Top Pesto
   Roughly chop 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. Continue processing until well combined. Season to taste with salt. If your almonds were pre-salted, add less salt accordingly.
3. Prepare the Vegetables
   In a large bowl, toss the chopped carrots and beets with the olive oil and honey. Season to taste with salt and pepper. Spread the vegetables in a single layer on a parchment-lined baking sheet. This ensures even roasting and makes cleanup easier.
4. Roast the Vegetables
   Place the baking sheet in the oven and roast for 25-30 minutes until the vegetables are fork-tender and lightly browned. Toss the vegetables halfway through cooking to ensure even roasting.
5. Toast the Almonds
   While the vegetables are roasting, lightly toast the Marcona almonds in a dry skillet over medium heat until fragrant and slightly browned. This should take about 2-3 minutes. Keep an eye on them to prevent burning. Once toasted, roughly chop the almonds and set aside.
6. Assemble the Dish
   Once the vegetables are roasted to perfection, transfer them to a serving platter. Drizzle the carrot-top pesto generously over the roasted vegetables. Sprinkle the toasted and chopped Marcona almonds over the top for added crunch and flavor. Add additional salt and pepper to taste if needed.
7. Serve
   Serve the roasted carrots and beets warm or at room temperature. This dish makes a beautiful and delicious side that will impress your guests.

Additional Tips

• Substitute Ingredients: If Marcona almonds are unavailable, you can use regular almonds, walnuts, or pine nuts.
• Extra Veggies: Feel free to add other root vegetables like parsnips or sweet potatoes to the roasting mix for variety.
• Make Ahead: The pesto can be made and stored in an airtight container in the refrigerator for up to 3 days. The roasted vegetables can also be made a day ahead and reheated before serving.

Enjoy this delightful Roasted Carrots & Beets with Carrot-Top Pesto as a perfect addition to any meal, bringing vibrant colors and flavors to your table!