ROASTED CARROTS WITH CARROT TOP PESTO + HUMMUS
6 People
170 Cals
ROASTED CARROTS WITH CARROT TOP PESTO + HUMMUS
6 People
170 Cals
About the recipe
This beautiful roasted carrot dish proves that simple ingredients can create something truly special. Sweet, caramelised baby carrots are served over creamy hummus and finished with a vibrant carrot top pesto, transforming every part of the vegetable into something delicious. It's wholesome, elegant and perfect for lunch, dinner or entertaining.Not only is this recipe incredibly satisfying, it's packed with nourishing ingredients your body will love. Carrots are naturally rich in beta-carotene, which the body converts to vitamin A to support healthy vision, glowing skin and immune function. Roasting brings out their natural sweetness while preserving their wonderful nutritional value.The creamy hummus adds plant-based protein, fibre and healthy fats from chickpeas and tahini, helping to keep you feeling satisfied while supporting healthy digestion and balanced blood sugar. Topped with a fresh carrot top pesto, you're also enjoying an extra boost of antioxidants, chlorophyll and heart-healthy extra virgin olive oil—all while reducing food waste.Whether you're looking for a vibrant side dish or a light vegetarian meal, this recipe is a beautiful reminder that some of the most nourishing meals come from making the most of every ingredient.
Nutrition Per Serving
170
Calories
8g
Fat
2g
Saturates
6g
Sugars
262mg
Salt
6g
Protein
15g
Carbs
6g
Fibre
Ingredients
Roasted Carrots
- 800 g baby carrots (2 bunches) scrubbed well, tops reserved
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground white pepper
Carrot Top Pesto
- 1 cup packed carrot tops washed well
- 50 g fresh basil leaves
- 30 g finely grated parmesan optional
- 120 ml extra virgin olive oil
- Juice of 1 lemon
- pinch of salt
- a splash of water to loosen if needed
To Serve
- 1 - 2 cups creamy hummus see previous recipe
- Sticky balsamic glaze to drizzle
- toasted walnuts
Method
- Preheat the oven to 200°C fan (400°F).
- Scrub the carrots well to remove any dirt, leaving a little of the green stem attached if you like. Wash the carrot tops thoroughly in cold water and pat dry.
- Place the carrots onto a baking tray. Drizzle with the olive oil, season generously with sea salt then toss to coat.
- Roast for 35 minutes, until the carrots are tender and lightly caramelised around the edges.
- Meanwhile, prepare the carrot top pesto.
- Place the carrot tops, basil, parmesan, roasted garlic (if using), olive oil and lemon juice into a food processor or blender.
- Blend until smooth, adding a tablespoon or two of water if needed to create a silky consistency.
- To assemble, spread the hummus generously over a large serving platter. Top with a spoonful of yoghurt if using for a creamy two tone look.
- Arrange the warm roasted carrots over the hummus, then spoon over the carrot top pesto.
- Finish with a drizzle of sticky balsamic, scatter over the toasted walnuts.
- Serve immediately while the carrots are warm.
NOTES & INSPIRATION
This recipe is all about celebrating the whole vegetable. Carrot tops are far too good to throw away—they have a fresh, slightly peppery flavour that makes a vibrant, nutrient-rich pesto while helping to reduce food waste.
The carrot top pesto will keep beautifully in an airtight container in the refrigerator for 5–6 days. t also freezes well for up to 3 months in small portions or ice cube trays, making it easy to enjoy whenever you need a quick burst of flavour.
Don't stop at carrots. Spoon the pesto through hot pasta, dollop it over grilled fish or chicken, toss it through roasted vegetables, or drizzle it over steamed cauliflower, broccoli or green beans. It also makes a delicious spread for sandwiches, wraps and steamed quinoa veggie bowls.
The creamy hummus creates the perfect base for the sweet roasted carrots, turning this simple side dish into a nourishing meal that's rich in fibre, plant protein and healthy fats. It's the kind of recipe you'll find yourself making again and again because every element can be enjoyed in so many different ways.
