Caramelized Baby Carrots Recipe with Carrot Top-Hazelnut Pesto
Published: November 15, 2021
Carrots are one of those vegetables we tend to overlook, often relegating them to a simple side dish or forgotten about in the crisper drawer. But when they’re in season, especially in the fall and winter months, they’re a vibrant, versatile ingredient that deserves a little more attention. In our garden, carrots start showing up in November, and we love to showcase them in a variety of ways throughout the season.
Next time you're at the farmers' market and the vendor asks if you'd like the carrot tops left on, don't hesitate—say yes! You might think of them as scraps for the compost bin, but carrot tops are surprisingly delicious and packed with flavor and nutrients. Think of them as a herb, with a taste somewhere between parsley and the carrot itself. They can be used in so many creative ways, but one of our favorites is to blend them into a pesto, paired perfectly with roasted carrots. This Caramelized Baby Carrots with Carrot Top-Hazelnut Pesto is a dish that truly lets the vegetables shine while elevating the flavors with the creamy, nutty pesto.
Why this Dish is Perfect for Fall
There’s something about the combination of root vegetables and herbaceous pesto that just screams fall. The roasted carrots bring warmth, while the hazelnut pesto adds a rich, savory depth that feels perfect for cooler days. Plus, it’s a great way to use up those often-neglected carrot tops, turning what would be waste into a flavorful garnish for an already stunning vegetable.
This dish is ideal for everything from weeknight dinners to Thanksgiving celebrations, as it’s both beautiful and easy to prepare. The pesto can be made in advance and stored in the fridge for a week, and the carrots roast up quickly in under 30 minutes—making it a perfect side dish when you need something fast but fancy.
Why Use Carrot Tops?
You might be wondering, why bother with carrot tops? They're often tossed aside in favor of the roots, but here's the thing: these greens are a secret treasure of the garden. They offer a subtle, herbaceous flavor that works beautifully with rich, roasted vegetables like carrots. Plus, using the tops reduces food waste, so you're getting the most out of every vegetable you buy, which is always a win in my book.
The combination of tender baby carrots and a chunky pesto brings out a depth of flavor that feels both fresh and hearty. The hazelnuts in the pesto add a delightful crunch and warmth, while the lemon zest and tarragon give it an herbal kick that's just perfect for fall.
Caramelized Baby Carrots
Ingredients
- 2 lb bunched baby carrots, with bright green, healthy tops
- 2 tablespoons plus 1⁄2 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 tablespoon fresh tarragon leaves
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- Maldon sea salt
- 1⁄2 cup loosely packed grated pecorino cheese
- 1⁄4 cup hazelnuts, toasted
Instructions
To roast the carrots: Preheat the oven to 450°F convection (475°F conventional). Place a sheet pan in the oven to preheat for 5 minutes.
Rinse the carrots and carrot tops with cool running water. Trim off the tops and reserve 2 cups firmly packed tops. Trim off the root ends of the carrots. In a medium bowl, combine the carrots, 2 tablespoons of the oil, and the kosher salt and toss to coat evenly.
Remove the hot sheet pan from the oven and pour the carrots onto it in an even layer. Roast for 7 minutes, stir, and roast for about 7 minutes longer, until the carrots are tender but not mushy.
To make the pesto: While the carrots are roasting, in a food processor, combine the reserved carrot tops, tarragon, lemon zest and juice, and a small pinch of Maldon salt and pulse a few times, stopping and scraping down the sides of the bowl between pulses. Add the cheese and pulse until the greens are just chopped and the cheese is mixed. Add the hazelnuts and pulse until all of the nut pieces are no larger than a petite pea. The pesto should have a textured consistency, with all of its ingredients visible. Measure 3/4 cup of the pesto for dressing the carrots. The remaining pesto will keep in an airtight container in the refrigerator for up to 1 week.
To serve: Transfer the 3/4 cup pesto to a medium bowl, add the remaining 1/2 cup oil, and stir to mix well. Add the hot carrots to the mixing bowl and toss well with the pesto mixture. Taste and adjust the seasoning with Maldon salt if needed. Transfer the carrot mixture to a serving platter and serve immediately.
Wine Pairing Ideas
Now, let’s talk about pairing this dish with wine. The earthiness of the roasted carrots, combined with the rich pesto, calls for a wine that can stand up to those robust flavors without overwhelming them. Here are a few ideas to elevate your meal:
- Chardonnay (lightly oaked or unoaked): A Crisp Chardonnay with a bit of minerality pairs wonderfully with the natural sweetness of the carrots and the richness of the pesto. The acidity in the wine will help cut through the nuttiness of the hazelnuts and complement the fresh herbs in the pesto.
- Pinot Noir: If you prefer red, a light-bodied Pinot Noir works beautifully. Its bright red fruit notes and soft tannins won’t overpower the dish and will enhance the flavors of both the roasted carrots and the herbal pesto.
- Sauvignon Blanc: For a lighter option, a Sauvignon Blanc offers zesty citrus notes and a crisp finish that will brighten the dish while complementing the freshness of the carrot tops and herbs.
Whatever wine you choose, just make sure it has a balance of acidity and freshness to match the dish’s herbaceous and roasted flavors.
Final Thoughts
If you’ve never used carrot tops before, this recipe is the perfect introduction to their unique flavor and versatility. By pairing the tender sweetness of roasted carrots with a punchy, nutty pesto, this dish offers a perfect balance of textures and flavors that can be enjoyed year-round but feels particularly at home during the fall and winter months.
And remember, the next time you’re at the farmer’s market, ask for the tops—your next batch of pesto awaits! It’s the little touches like this that make cooking so much fun, and when you’re sharing a beautiful dish like this with friends and family, why not elevate the experience with a great bottle of wine?
If you’re looking for the perfect wine to pair with your Caramelized Baby Carrots, be sure to check out YourWineStore. Whether you’re after a crisp Sauvignon Blanc or a light Pinot Noir, buying wine online has never been easier. Explore a wide selection at our online wine store, where you can find wines that perfectly complement your meal without even leaving your house. Skip the hassle of store trips and enjoy more time in the kitchen—and with loved ones—by shopping with us.
Cheers to beautiful meals and the perfect glass of wine!