Roasted Carrots with Tarragon Carrot Top Pesto

This roasted carrots recipes uses the tops of the carrots to create a healthy Tarragon Carrot Top Pesto—no waste! 

Roasted Carrots with Tarragon Carrot Top Pesto |

Ohhh yes, the ultimate side dish! ROASTED CARROTS. 

I know everyone has their favorite way to roast carrots, and by “favorite way”, I mean their favorite spice or spices to flavor the carrots. My spice of choice for roasted carrots is and has always been tarragon. It’s a spice that I don’t use super often because of its mildly sweet flavor, but it pairs perfectly with carrots. 

Typically I just sprinkle dried tarragon on the carrots, but I decided to take it up a notch and create a tarragon carrot top pesto. ….which I’m almost regretting because now I’m pretty sure this is going to be my go-to method for roasting carrots. 

Also this post is relevant because it represents the opposite of what I’ve been eating the past few days on my trip. No surprise there! I could really go for some roasted carrots right about now, but truthfully, I probably won’t eat anything overly nutritious until I come home. I mean c’mon, vacation is for splurging! 

Roasted Carrots with Tarragon Carrot Top Pesto |

Roasted Carrots with Tarragon Carrot Top Pesto |

I also decided to use the tops of the carrots as the base for the pesto. What else are you supposed to do with them? That’s not a literal question because I know there are other uses for the tops, but if and when I buy carrots with the tops, I typically create pesto with them. Along with the carrot tops, this pesto uses fresh tarragon, olive oil, water, and pine nuts.

Note: If you’re doing strict Whole30, you may want to sub almonds in stead of pine nuts. Just an idea. I’m pretty sure pine nuts are “ok”, but other nuts are preferred. 

Roasted Carrots with Tarragon Carrot Top Pesto |

Hopefully this will become your new go-to roasted carrots recipe, too! 

Roasted Carrots with Tarragon Carrot Top Pesto
Prep time
5 mins

Cook time
30 mins

Total time
35 mins


Author: The Almond Eater
Serves: 2

  • 1 bunch carrots
  • 2 cups carrot tops
  • 1 cup fresh tarragon
  • ¼ cup pine nuts
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp water, or more

  1. Preheat oven to 450°.
  2. Place carrots on a baking sheet, then drizzle them with a little olive oil (approx. 2 tbsp) and sprinkle them with a pinch of salt.
  3. Roast carrots for 30 minutes, or until carrots are done to your liking.
  4. While carrots are roasting, make the pesto. Add all ingredients to a food processor and pulse until everything is combined. You may have to scrape down the sides of your food processor a couple times in order for everything to mix. Also, if you have trouble getting it to mix, add more water 1 tbsp at a time.
  5. Once carrots are done, place them on a plate or your serving dish, top them with the pesto and enjoy!



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Roasted Carrots with Tarragon Carrot Top Pesto