Roasted Carrots with Carrot Top Pesto

Roasted Carrots with Carrot Top Pesto | #paleo #dairyfree #glutenfree

My husband and I are not the most sociable of people. Sure, we have friends and very much enjoy hanging out with them. But we also very much enjoy being home. We are that totally lame home body type of couple.  But hey, it works for us so don’t judge 🙂 So when it comes to Christmas time, we aren’t exactly crazy busy going to different holiday parties, like I hear most people are this time of year. Maybe it’s because we don’t live near our families, maybe it’s because we don’t have kids, or maybe it’s simply because we are that totally lame home body type of couple like I said before. Who knows?!? But I’m kind of okay with it. I’ll just stay home and drink my Hot Buttered Rum and make sugar cookies with my husband and my puppies. Wow that sounds way lamer when I actually write it out than I did in my head. Maybe next year we will work on that whole sociable thing…

Roasted Carrots with Carrot Top Pesto | #paleo #dairyfree #glutenfree

So if you are way cooler than I am and have holiday parties and the like to go to, and you need to bring a yummy side dish, I’ve got the perfect recipe for you! These Roasted Carrots with Carrot Top Pesto come together in no time and with the addition of the pesto, are a nice twist on just plain ol’ roasted carrots. Plus it’s a great way to use up those carrot greens that you may otherwise just throw away. I know I used to do that and then I’d feel wasteful and I don’t like feeling wasteful. So problem solved there! And if you don’t have any holiday parties, these carrots are still a great addition to any dinner. Even if that dinner just includes yourself, your husband, and your furry children, like most of mine do 😉

Roasted Carrots with Carrot Top Pesto
Prep time
Cook time
Total time
Serves: 3-4
  • 1 lb carrots with tops still attached
  • 2 tsp butter or ghee, melted
  • ½ tsp salt
  • 2 cloves garlic
  • ¼ cup walnuts
  • ½ cup olive oil
  • ⅛ tsp salt, or to taste
  • ⅛ tsp pepper, or to taste
  1. Preheat oven to 400 degrees. For carrots, toss carrots in melted butter or ghee and salt, and roast for 20 minutes until tender.
  2. For pesto, place walnuts on a baking sheet and add to the 400 degree oven for 8 minutes until toasted. Let cool slightly. Add 1½ cups of the carrot greens, garlic, and toasted walnuts to food processor and pulse. Add olive oil and salt and pepper until everything is finely chopped and thoroughly combined.
  3. Serve carrots with pesto.

So are you the type that has tons of parties and Christmassy outings at Christmas time? Or do you prefer to stay home and snuggle up on your couch with a hot toddy and a Christmas movie?

In vibrant health,