Glazed Baby Carrots with Carrot-Top Pesto on Herb-Whipped Greek Yogurt
The perfect winter-into-spring recipe, this easy dish makes use of the whole carrot, root to top! Enjoy as a whole meal with a big slab of hearty sourdough or as a stand-out side.
Ingredients
For Glazed Carrots:
2 bunches spring carrots, scrubbed, tops trimmed off and reserved for pesto
2 tablespoons olive oil
1 tablespoon melted butter
2 tablespoons honey
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
For Carrot-Top Pesto:
2 bunches carrot-top greens (tops and not the woodier stems), rinsed and roughly chopped
½ cup mixed spring herbs (any combination of basil, mint, thyme, oregano, savory or parsley)
½ cup toasted hickory nuts or pepitas
2 cloves garlic
1 lemon, zested and juiced
¼ teaspoon crushed red pepper, or to taste
Pinch of salt
¼ cup olive oil
For Herb-Whipped Greek Yogurt:
4 ounces sheep feta
½ cup Greek yogurt
2 tablespoons carrot-top pesto
Directions
For the glazed carrots, preheat the oven to 425 degrees F. Line a 13x9-inch baking sheet with parchment paper.
Place the carrots on the baking sheet and toss with the olive oil, melted butter, honey, salt and pepper.
Roast the carrots in the preheated oven until golden and tender, about 20 minutes. Remove from the oven and set aside until ready to serve.
For the carrot-top pesto, place the carrot-top greens, herbs, nuts, garlic, lemon zest and juice, crushed red pepper and a pinch of salt into the bowl of a food processor. Pulse until well combined and all ingredients are about the same size. Then, with the food processor running, slowly drizzle in the olive oil. Remove from the bowl of the food processor and set aside until ready to serve.
To make the herb-whipped Greek yogurt, add the feta, Greek yogurt, and 2 tablespoons of the carrot-top pesto to the bowl of a food processor. Pulse until creamy and well combined.
To serve, spread the whipped yogurt in a ½-inch thick layer on a serving platter or on individual plates. Top the yogurt with the glazed carrots and spoon the pesto over the carrots.
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