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Alex Guarnaschelli's Roasted Carrots with Carrot Top Pesto | The Kitchen | Food Network
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Alex saves on waste as she cooks carrots root to stem for this sweet and zesty side dish!
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Carrots with Carrot Top Pesto
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar
Directions
Preheat the oven to 375 degrees F.
Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.
Cook’s Note
Carrot tops are grassy and delicious, but their flavor can vary. Taste them to see if they are more bitter or sweet. Trim the tops, then stem and wash them so you are left with 3/4 cup of the more tender parts. The brown sugar on the carrots and the honey in the pesto are there to offset and balance the basil and carrot tops. This is what I call a "nose to tail" vegetable preparation. This makes a great appetizer or snack.
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#AlexGuarnaschelli #TheKitchen #FoodNetwork #RoastedCarrots #CarrotTopPesto
Alex Guarnaschelli's Roasted Carrots with Carrot Top Pesto | The Kitchen | Food Network
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Carrots with Carrot Top Pesto
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar
Directions
Preheat the oven to 375 degrees F.
Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.
Cook’s Note
Carrot tops are grassy and delicious, but their flavor can vary. Taste them to see if they are more bitter or sweet. Trim the tops, then stem and wash them so you are left with 3/4 cup of the more tender parts. The brown sugar on the carrots and the honey in the pesto are there to offset and balance the basil and carrot tops. This is what I call a "nose to tail" vegetable preparation. This makes a great appetizer or snack.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
#AlexGuarnaschelli #TheKitchen #FoodNetwork #RoastedCarrots #CarrotTopPesto
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