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Photo of Roasted roots with carrot top pesto by WW

Roasted roots with carrot top pesto

2
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
Don’t toss those tops! Carrot tops have an herbaceous, earthy flavour that tastes like a mixture of parsley and, well, carrots. Paired with lemon, Parm, and garlic, the tops make a fresh and zingy sauce that brings a pop of bright flavour to caramelized root veggies.

Ingredients

Cooking spray

1 spray(s)

Golden beets

8 oz, peeled and cut into wedges

Carrots

1 pound(s), thin, with green tops

Uncooked turnips

1 pound(s), baby variety, peeled and halved

Red onion

1 medium, cut into wedges

Table salt

¾ tsp(s), divided

Black pepper

½ tsp(s)

Garlic

1 clove(s), large

Grated Parmesan cheese

2 tbsp(s)

Pine nuts

2 tbsp(s)

Extra virgin olive oil

2 tbsp(s)

White wine vinegar

1 tsp(s)

Instructions

  1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
  2. In a medium microwave-safe bowl, combine the beets with 2 tsp water. Cover the bowl and microwave on High for 2 1⁄2 minutes. Uncover and carefully drain off the water.
  3. Remove and reserve the green tops from the carrots. Peel the carrots and halve or quarter lengthwise. Combine the carrots, beets, turnips, and onion on the prepared pan. Coat the vegetables with cooking spray and sprinkle with 1⁄2 tsp salt and the black pepper. Roast the vegetables until tender, about 35 minutes, stirring halfway through.
  4. Meanwhile, in a mini food processor, pulse the garlic until finely chopped. Coarsely chop the carrot tops. Add 1 cup carrot tops, the cheese, pine nuts, and remaining 1⁄4 tsp salt to the processor and pulse until finely chopped. Add the oil, vinegar, and 1 tbsp water and pulse until well combined. Serve the vegetables with the pesto.
  5. Serving size: 1 cup vegetables and 1 tbsp pesto

Notes

Per serving (1 cup vegetables and 1 tbsp pesto): 141 Cal, 7 g Total Fat, 1 g Sat Fat, 410 mg Sod, 18 g Total Carb, 10 g Sugar, 5 g Fib, 3 g Prot.

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