Roasted roots with carrot top pesto

Roasted roots with carrot top pesto

Total Time
50 min
10 min
40 min
Don’t toss those tops! Carrot tops have an herbaceous, earthy flavor 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 flavor to caramelized root veggies.


Cooking spray

4 spray(s)

Golden beet

8 oz, small, peeled and cut into wedges


1 pound(s), with green tops

Uncooked turnip

1 pound(s), peeled and halved

Red onion

1 medium, cut into wedges

Kosher salt

¾ tsp, divided

Black pepper

½ tsp


1 clove(s)

Grated Parmesan cheese

2 Tbsp

Pine nuts

2 Tbsp

Extra virgin olive oil

2 Tbsp

White wine vinegar

1 tsp


  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 2½ 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