SUPERBLY HERBY ROASTED CARROTS WITH CARROT TOP PESTO

To make the pesto, heat 2 teaspoons of the olive oil in a small frying pan and toast the pine nuts over medium high heat until browned and fragrant.  Let cool for 15 minutes.

Place everything except the remaining olive oil in the bowl of a food processor.  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.  Add as much olive as needed to reach desired texture.  I like to use about ¾ cup. Set aside while. You roast the carrots or refrigerate for up to 2 weeks.  Bring to room temperature before serving.

Preheat oven to 375 degrees.  Line a large rimmed baking sheet with foil and spray with non-stick spray.

Scrub the carrots with a vegetable brush under running water to remove any dirt or debris (no need to peel the carrots).  Pat them dry with paper towels.

Combine the honey, olive oil, and Superbly Herby seasoning in a small bowl and whisk until well-combined. Place the whole carrots in 9” x 13” baking dish and pour the herby honey marinade over them.  Toss and massage the carrots in the marinade with your hands until the carrots are all very well coated.  Note – I like to use a baking dish to coat with marinade so there is not excess marinade on the baking sheet, which can burn.  You could also cut the carrots into ½” – 1” thick slices and toss them with the marinade in a bowl.

Spread the coated carrots out on the baking sheet, careful not to crowd.  Sprinkle the salt over the tops of the carrots.  Bake for 30-40 minutes until the carrots are golden brown and very tender when pierced with a fork.  Note – cooking time will vary depending on the size of your carrots.  If they are very different in size, cut the larger ones in half lengthwise so they are all similar in size.

Place the carrots on a platter and drizzle the pesto over the top.