Seasonal Chef Recipe: Roasted Carrots with Carrot Top Pesto


Looking for a splashy dish for your next holiday meal without a lot of fuss? Look no further with this roasted carrot recipe. The big finish is making a pesto using the tops of the carrots. Look for fresh bright green tops and firm tapers. Click this link to watch my quick and easy video making Roasted Carrots with Carrot Top Pesto.

Seasonal Chef Recipe: Roasted Carrots with Carrot Top Pesto

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Roasted carrots brings out their natural sweetness, which gets balanced by the herbaceous pesto.


  • 1 lb carrots with fresh looking green tops
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • -
  • 4 cups of roughly chopped carrot tops
  • ¼ cup loosely packed mint leaves
  • 1 garlic clove, smashed
  • 2 tablespoons toasted hazelnuts
  • ¼ cup Parmesan cheese, plus more for garnish


  1. Preheat the oven to 375 degrees.
  2. Remove the tops of the carrots and trim the stems off. Take the leaves and rinse well to remove any dirt that is lingering on them. Roughly chop and set aside.
  3. Trim and peel (if needed) the carrots and toss with a good drizzle of olive oil and season with salt and pepper. Place on a rimmed sheet tray and in the oven for 15 -20 minutes. If carrots are thicker you may need a little more time.
  4. PESTO: Place the garlic and hazelnuts in the bowl of your food processor. Give it a few pulses to break them up. Add in the carrot tops and mint. Let the machine run for about a minute.
  5. Add ¼ teaspoon each of salt and pepper and the Parmesan cheese. With the machine running slowly pour in ½ cup of olive oil and scrape down the sides as necessary. Add ¼ - ½ cup of water to thin the pesto out. It should have a loose consistency.
  6. After the carrots are roasted to your liking place on a platter and drizzle with the carrot top pesto and a sprinkle of salt, pepper and Parmesan.


If not using immediately store the pesto in an airtight container with a piece of plastic wrap against the top of the pesto to stave off oxidation. For longer storage place in an ice cube tray and freeze.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).


  1. Oh Maria,
    These are just TOOOO gorgeous. I really love carrots and it’s a lifelong love affair. When I was six, if you’d have asked me my favorite food, I’d have said carrots. I will definitely be trying this recipe. Bookmarked, pinned, and anticipated 😉

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