How to Make Carrot And Coriander Dip

Maple-Roasted Carrots With Carrot-Top Pesto

Sprinkle vegetables with 1 teaspoon coriander and 1/2 teaspoon salt.

Recipe Summary Maple-Roasted Carrots With Carrot-Top Pesto

Maple-roasted carrots are drizzled with a pesto made from carrot top greens, parsley, and almonds, resulting in a standout side dish that's vegetarian to boot.

Ingredients | Carrot And Coriander Dip

2 pounds unpeeled carrots with tops

2 tablespoons olive oil

¼ cup pure maple syrup

1 teaspoon kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1 cup packed fresh parsley leaves

⅓ cup finely shredded Parmesan cheese

¼ sliced almonds, toasted

1 tablespoon lemon zest

2 cloves garlic

1 teaspoon pure maple syrup

⅔ cup extra-virgin olive oil

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.

Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.

Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.

Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.

Alternatively, you can trim and roast the carrots, make the pesto, and cover and chill them separately up to 2 days ahead. On serving day, let pesto soften at room temperature for 30 minutes, then heat carrots through in a 325 degree F (160 degree C) oven.

Info | Carrot And Coriander Dip

prep: 20 mins cook: 40 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Maple-Roasted Carrots With Carrot-Top Pesto

Side Dish, Vegetables, Carrots,