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Maple-Roasted Carrots with Carrot Top Pesto

Kathryn Rogers food preparation recipe maple roasted carrot top pesto

By Chef Kathryn Rogers 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...

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