Roasted Carrots with carrot-top Pesto and Caramelized Shallots

SERVES
6-8 6-8
Roasted Carrots with carrot-top Pesto and Caramelized Shallots
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1.3kg carrots, with tops
  • 8 shallots, halved
  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 1 cup packed basil
  • 1 cup packed carrot tops
  • 1 cup parmesan, finely grated
  • 240ml extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

  • Method

  • 1
    Pesto
  • 2
    Combine garlic, pine nuts, basil, carrot tops and olive oil in a food processor. Pulse until thoroughly combined. Stir in the parmesan.
  • 3
    Carrots and Shallots
  • 4
    Preheat the oven to 200°C or 180°C fan forced.
  • 5
    Peel carrots and cut off stems, leaving about 2.5cm of green on the carrot. Arrange in a baking dish and reserve.
  • 6
    Heat the butter in a Le Creuset Stainless Steel Sauté Pan over medium-high heat and add shallots. Sprinkle shallots with sugar and salt and sauté until shallots begin to caramelize and gain a golden brown color.
  • 7
    Add caramelized shallots to Le Creuset Rectangular Dish with carrots. Toss with 1/2 cup of pesto and 1 tablespoon of olive oil. Bake for 30 minutes until carrots are tender. Serve with remaining pesto on the side.