Whole Roasted Carrots with Their Tops

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Food processor or blender
• •Sharp knife

Instructions

1. 1

   Select and prep your carrots

   Choose carrots of similar thickness so they roast evenly. Thick ones can be halved lengthwise. Trim the tops, leaving about an inch of green stem attached to the root. This looks beautiful and reminds everyone where their food came from. Set the leafy tops aside.

   If your carrots are truly fresh from the market, a quick rinse is all they need. No peeling required. The skin holds flavor.
2. 2

   Prepare the carrot tops

   Wash the carrot tops thoroughly. Separate the tender leaves and thin stems from the thick, fibrous stalks. You want only the feathery parts. Discard any yellowed or wilted pieces. Spin dry or pat with a clean towel. You need them dry for the pesto.

3. 3

   Season the carrots

   Preheat your oven to 425 degrees. Arrange the carrots in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and use your hands to coat them completely. Sprinkle with sea salt and black pepper. The carrots should not touch each other. Crowding creates steam, and steam prevents caramelization.

4. 4

   Roast until caramelized

   Roast for 25 to 35 minutes, turning once halfway through. The carrots are done when they yield easily to a knife, their edges have begun to char, and the sugars have concentrated into dark, sticky spots. Smaller carrots will finish sooner. Trust your eyes and a fork, not the clock.

   Do not open the oven door repeatedly. Every time you do, you lose heat and interrupt the caramelization.
5. 5

   Make the carrot top pesto

   While the carrots roast, combine the prepared carrot tops, garlic, and nuts in a food processor. Pulse until roughly chopped. With the motor running, drizzle in the remaining 2 tablespoons of olive oil and the lemon juice. Process until you have a rough paste with visible texture. If using Parmesan, pulse it in at the end. Taste. Add salt until it tastes alive.

   Carrot tops have a slight bitterness that the lemon juice balances. If yours taste too assertive, add a pinch of honey or more cheese.
6. 6

   Serve immediately

   Arrange the roasted carrots on a warm platter. Spoon the carrot top pesto generously over and around them. Finish with a scattering of lemon zest and another pinch of flaky salt. Serve while the carrots still hold their heat, the pesto bright and fresh against the deep sweetness of the roasted roots.

Chef Tips

• •Buy carrots from a farmer who pulled them that morning. The difference between a market carrot and a supermarket carrot is the difference between fruit and sugar water. Ask when they were harvested.
• •Carrots are sweetest after the first frost, when the cold converts their starches to sugar. Late fall and winter carrots have a depth that summer ones cannot match.
• •The pesto keeps for a week in the refrigerator, covered with a thin layer of olive oil. Use it on roasted potatoes, spread it on toast, stir it into warm grains.
• •If you cannot find carrots with tops, parsley or a mix of soft herbs will make a fine pesto. But the point is using what you have completely, so seek out the whole vegetable when you can.

Advance Preparation

• •The pesto can be made up to five days ahead. Press plastic wrap directly onto the surface to prevent browning, or cover with a thin layer of olive oil.
• •Carrots can be prepped and seasoned on the sheet pan up to four hours before roasting. Keep at room temperature.
• •Roasted carrots are best served immediately but will keep refrigerated for three days. Reheat in a hot oven to restore some caramelization.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)