Roasted Rainbow Carrots with Carrot Top and Kale Pesto by Chef Tara Middleton
Cooking Time
25
minutesServing Count
34
servingsIngredients
- 4-5 Rainbow carrots, cut into half (length-wise) and unpeeled
- Sea salt
- Olive or avocado oil
- 1/2 cup Carrot tops, roughly chopped
- 3-4 leaves Tuscan kale, roughly chopped
- 2 cloves Garlic
- Nutritional yeast (can substitute for 1/4 cup parmesan)
- 2 heaping tbsp Sprouted, roasted cashews
- 1/2 cup Pinch of sea salt
- Pinch of pepper
- 1/2 Lemon
- 1/2 cup Olive oil (start with 1/2 cup and slowly add more as needed)
- *Optional: Honey or an extra lemon squeeze to cut any bitterness
Instructions
Ayurveda, the ancient holistic medicine from India, emphasizes the importance of the foods we eat for maintaining balance and health in our bodies. Carrots, especially the vibrant rainbow varieties, along with their tops, are highly valued for their many health benefits. This versatile & tasty root vegetable, is known for its ability to alkalize the body, which can reduce inflammation and improve our overall health. They are rich in antioxidants and beta-carotene, which our bodies convert into vitamin A, essential for healthy vision, skin, and a strong immune system. Plus, carrots have a low glycemic index, making them a great remedy for managing blood sugar levels. What’s even cooler is that each color of rainbow carrots—purple, yellow, red, and white—brings its own unique nutrients to the table.
Also, don’t throw away those carrot tops! They are loaded with nutrients and a breadth of flavor that can be a total game-changer in a dish. They contain chlorophyll, which helps to detoxify the body and boost the immune system, along with vitamins A, C, K, and potassium, which support blood clotting, immune function, and healthy blood pressure. They can be used in fresh juices, sauces, salads, soups, and even herbal remedies. By including these vibrant and nutritious ingredients in your diet (i.e. Earth's natural pharmacy), you can enjoy their unique flavor while also keeping your body happy & in balance :)
ROASTED RAINBOW CARROTS
- Coat rainbow carrots with oil and a pinch of salt. Roast at 425 for 15-20 mins or until tender (checking half-way).
- Remove and let cool. Add carrot top pesto to the top and crushed cashews for some tasty texture.
CARROT TOP & KALE PESTO
- Blend all ingredients, slowly adding more olive oil as needed to incorporate all the fresh ingredients.
- Season to taste.
- Enjoy and serve over roasted rainbow carrots.
