cooked carrots with a dollop of pesto on top

Roasted Carrots with Maple Pistachio Carrot Top Pesto



  • 2 large bunches of carrots with fresh, green tops attached
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup shelled pistachios
  • 1 large peeled garlic clove
  • 1 cup loosely packed carrot top leafy greens
  • zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red pepper flakes
  • kosher salt
  • freshly ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit with a rack in the center position.

  2. Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Rinse and scrub the carrots. Slice in half lengthwise.

  3. Place the carrot halves on the sheet and toss with olive oil, salt, and pepper. Distribute the carrots evenly across the sheet pan.

  4. Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes depending on the thickness of your carrots.

  5. Rinse and dry the carrot top greens to remove any grit and dirt. Pulse the pistachios and garlic in the bowl of a food processor. Add the carrot stems, lemon juice, lemon zest, pinch of kosher salt, and freshly ground black pepper. Add the olive oil, maple syrup and two tablespoons warm water and process until mostly smooth. Season to taste with salt, pepper, and red pepper flakes.

  6. Toss the still-warm roasted carrots with carrot-top pesto.