ROASTED CARROTS WITH CARROT TOP PESTO

Preheat oven to 400 degrees.  Line a large rimmed baking sheet parchment paper.

If the leaves are still on the carrots, cut them off, leaving about ½ – 1” of the stems.  Scrub the carrots with a vegetable brush under running water to remove any dirt or debris (no need to peel them).  Pat them dry with paper towels.

Combine the olive oil and honey in a small bowl and whisk to combine.  Place the carrots in a baking dish and pour the olive oil mixture over the top.  Toss them to full coat and then place them one the baking sheet about 2” apart, careful not to crowd.

Sprinkle the salt and pepper over the tops of the carrots.  Bake for 30 minutes and remove from the oven.  Turn the carrots with tongs and place them back in the oven for 15-20 minutes more until the carrots are golden brown, caramelized, and very tender when pierced with a fork.  Note – cooking time will vary depending on the size of your carrots.

While the carrots cook make the pesto.  Place everything except the olive oil and water in the bowl of a food processor or blender.  Pulse until the carrot tops and spinach are broken down and everything is well combined.

Put the processor on low speed and drizzle the olive oil slowly into the bowl until the pesto is creamy.  Scrape down the sides of the bowl and, with the power on low, slowly pour in as much water as needed to reach desired texture.  Set aside while. You roast the carrots or refrigerate for up to 2 weeks in an airtight jar.  Bring to room temperature before serving.

Place the hot carrots on a serving platter and drizzle with the pesto and devour!!