Roasted Carrots with Carrot-Top Pesto

Makes 2-4 servings

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For the roasted carrots:

2 bunches small carrots (about 12)

3 tablespoons extra-virgin olive oil

Kosher salt

Black pepper

For the carrot-top

pesto and assembly:

1 cup packed chopped carrot tops

1/2 cup packed parsley leaves

1/2 cup grated Parmesan cheese

1/2 cup toasted walnuts

Grated zest of a lemon

2 tablespoons lemon juice

1 garlic clove

1 teaspoon kosher salt

1/2 teaspoon sugar

Roasted carrots

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1. Heat oven to 400 degrees. Trim the greens from the carrots, leaving a half-inch or so bit of stem on the top of each. Spread the carrots on a rimmed baking sheet, coat with olive oil, and season with salt and pepper to taste. Roast until the carrots are tender and golden, 30 to 40 minutes, tossing every 10 minutes or so for even coloring.

2. In a food processor, combine the carrot tops, parsley, cheese, walnuts, lemon zest and juice, garlic, salt, and sugar, pulsing until coarsely ground. This makes about 1 cup pesto. Serve with the roasted carrots.

Per serving (based on 4): 293 calories, 10 grams protein, 16 grams carbohydrates, 7 grams sugar, 23 grams fat, 10 milligrams cholesterol, 805 milligrams sodium, 5 grams dietary fiber.

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