When carrots are roasted in the oven with their skin still on, they develop this beautiful brown slightly chewy exterior. This recipe uses not only the carrot with skin but also the carrot tops, which are used to make a mockup pesto using almonds. It is a colorful piece of art that tastes amazing.
Serves:
6 people
Time to Prepare:
1 hour
Time to cook or cure:
30 min
Serves:
Roasting
Serves:
6 people
Time to Prepare:
1 hour
Time to cook or cure:
30 min
Skills:
Roasting Â
The carrots
The dip
The pesto
The drizzle
Useful guidelines
Spacing the carrots
During roasting
Adding honey, yes or no?!
The best carrots for this dish are  very sweet. The honey is best added to help the caramelisation during the roasting. But it is not necessary in case your carrots are already very sweet.
Blanching carrot tops
Blanching is a technique that preserves the vibrant green colour whilst cooking the ingredients untill it is just cooked. Make sure to properly cool the tops when taking them out of the water, otherwise they will keep cooking and you will get a less lively green result.
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Simply follow these steps to make these delicious roasted carrots:
This dish has 4 elements.
Preheat the oven on 390F/200C
Element #1: Roasted Carrots
Element #2: Salty sheep’s cheese dip
Element #3: Carrot top pesto
Element #4: Smoked paprika and garlic drizzle
Enjoy!
Storage
These element all keep well in the fridge for another 4 days. Reheat the carrots before serving and take out the pesto at least a few hours before in order to make it liquid again.
PRO TIP:
It is very easy to boil your own almonds for 5 minuted and take the skin of by rubbing them with a dry rag.
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