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4 from 12 votes

Whole Roasted Rainbow Carrots with Carrot Top Pesto

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Sides
Keyword: Easy
Product Type: Broths & Stocks
Specialty Diet: Gluten Free, Vegetarian
Servings: 4


  • 2 bunches rainbow carrots with greens attached
  • 2 tbsp. olive oil or avocado oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup Pacific Foods Organic Vegetable Broth
  • 2 cloves garlic peeled
  • 3 tbsp. pine nuts
  • 1/2 cup fresh basil leaves
  • 1/4 cup Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 4 tbsp. lemon juice
  • pinch red pepper flakes
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper


  • Preheat oven to 475 degrees Fahrenheit.
  • Cut green carrot tops from carrots. Remove thick stems and reserve small, fine carrot top leaves. Set aside.
  • Add whole carrots to a large baking tray. Drizzle with oil and sprinkle with sea salt and pepper. Roast for 15 minutes, remove from the oven, stir carrots, and roast for another 15 minutes. Remove tray from oven. Carefully pour vegetable broth into tray and return to the oven. Roast carrots for an additional 10-15 minutes, or until broth is evaporated and carrots are tender.
  • Prepare carrot top pesto: combine green carrot tops, garlic, pine nuts, basil leaves, parmesan cheese, olive oil, lemon juice, red pepper flakes, sea salt, and pepper in a food processor. Pulse until evenly combined. If the pesto is too thick, drizzle in more olive oil.
  • Add roasted carrots to a platter and drizzle pesto on top. Enjoy!