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Maple-Roasted Carrots with Carrot Top Pesto
Yield: 6 servings
Multicolor carrots roasted in maple syrup make for a decadent side dish. Drizzle them with carrot top pesto and pomegranate seeds for a bright and colorful delight.
Ingredients
- 2 bunches of small-to-medium carrots, multicolor with tops
- 1 tablespoon maple syrup
- 1 tablespoon grassfed ghee or coconut oil
- 1 clove garlic, minced
- ½ lemon, juiced
- ¼ cup extra virgin olive oil
- ¼ cup raw walnuts
- Handful of pomegranate seeds
- Lavender flowers for garnish
- Coarse sea salt to taste
Directions
- Preheat oven to 350° F.
- Wash carrots and trim greens to about 1 inch above the root top. Reserve one cup of rinsed greens for pesto.
- If using small carrots, keep full size; if medium, cut in half lengthwise. No need to peel if you are using organic carrots.
- Place carrots in cast iron skillet and drizzle with maple syrup and ghee/coconut oil. Roast, uncovered, for 20-25 minutes until tender and starting to caramelize. You may want to stir at the 10-minute mark to evenly distribute ghee and syrup.
- While carrots roast, puree carrot tops, lemon juice, garlic, olive oil, and walnuts in food processor until smooth to make pesto.
- Remove roasted carrots from oven and place on a serving plate with tops all facing the same direction.
- Use a spoon to drizzle pesto across carrots in a wide stripe. Then sprinkle with pomegranate seeds, flowers, and sea salt.
About the Chef
Kathryn Rogers is a natural chef and founder of Vivacious Dish. She creates delicious recipes from nutrient-dense ingredients that support whole health and connect us more deeply with our bodies, our communities, and Mother Earth. Chef Kathyrn also offers farm-to-table dinners, specialty desserts, and personal chef services for retreats and private events. She loves nourishing people with naturally grown, delicious food and currently splits her time between Southern California and Northern Nevada. Learn more at VivaciousDish.com.
Check out more Kathryn Rogers recipes:
Italian-Style Spaghetti Squash
Published in the Price-Pottenger Journal of Health & Healing
Spring 2018 | Volume 42, Number 1
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