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Whole Roasted Rainbow Carrots with Carrot Top Pesto

Total Time: 55 Minutes

Serves: 8 people 

Prep Time: 10 Minutes



  • 2 pounds rainbow carrots (about 2 bunches), with greens attached

  • 2 tablespoons olive oil or avocado oil

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper

  • ½ cup Pacific Foods™ Organic Vegetable Broth

  • 2 cloves garlic, peeled

  • 3 tablespoons pine nuts

  • ½ cup fresh basil leaves

  • ¼ cup Parmesan cheese

  • ¼ cup extra virgin olive oil

  • 4 tablespoons lemon juice

  • 1 pinch crushed red pepper flakes

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper


  1. Preheat oven to 475°F. Cut green carrot tops from carrots. Remove thick stems and reserve small, fine carrot top leaves. Set aside. Add whole carrots to a large baking tray. Drizzle with 2 tablespoons oil and sprinkle with ¼ teaspoon each sea salt and pepper.

  2. Roast carrots for 15 minutes, remove from the oven, stir carrots, and roast for another 15 minutes. Remove tray from oven. Carefully pour vegetable broth into tray and return to the oven. Roast carrots for an additional 10-15 minutes, or until broth is evaporated and carrots are tender.

  3. Prepare carrot top pesto: combine reserved carrot top leaves, garlic, pine nuts, basil leaves, Parmesan cheese, ¼ cup olive oil, lemon juice, red pepper flakes, and ½ teaspoon each of sea salt and pepper in a food processor. Pulse until evenly combined. If the pesto is too thick, drizzle in more olive oil. Add roasted carrots to a platter and drizzle pesto on top. Enjoy!

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