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Roasted Ras El Hanout Carrots with Carrot-Top Pesto


  • 1 pound carrots with tops attached
  • 1 garlic clove peeled and trimmed
  • 2 teaspoons minced shallot about 1/2 shallot
  • 1/4 cup grated Parmesan
  • 12 pistachios
  • 1 tablespoon meyer lemon juice
  • 5-6 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoon olive oil
  • 2 teaspoons ras el hanout
  • Pinch sea salt


  • To prep the carrots, you'll want to lightly peel the outer skin (or leave it if you like - some people prefer carrots with the skin on) and trim the tops, leaving a bit of stem attached and visible (I tend to think carrots look prettier this way). Take the carrot-tops and give them a quick rinse under some water, followed by patting them dry with a clean kitchen towel. Remove as many leaves off of the stems as possible (some stem is ok). You should end up with about 1 cup of carrot top.
  • To the bowl of a food processor or jar of a blender, add the garlic clove, shallot and pistachios; pulse until the mixture resembles a coarse paste. Add the carrot tops, Parmesan, juice from 1/2 Meyer lemon; and pulse a few more times. Pour in the olive oil, pulsing until the pesto comes together. Salt to taste (I added about 1/4 teaspoon). Transfer to a small bowl until you're ready to use.
  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment and set aside. To a medium bowl, whisk together the olive oil, ras el hanout and sea salt. Toss the carrots in the oil/spice mixture until evenly coated. Place the carrots side by side on the parchment-lined baking sheet and transfer to the oven to roast for 25-30 minutes, and until the carrots are lightly golden brown and tender.
  • Transfer the carrots to a large plate and drizzle with the pesto. Serve immediately.


Serving: 4g