Oh My Veggies · by Nicole★ 5.0 (4)
Roasted Carrots with Carrot Top Pesto
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 11%
CARBS 12G11% OF CAL
4G FIBER3G OTHER4G TOTAL SUGAR
FAT 40G85% OF CAL
5G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted baby carrots topped with a vegan pesto made from their carrot tops, arugula, and sunflower seeds. A sustainable and flavorful side that celebrates the whole plant.
side⚙️ food processor🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch baby carrots (tops still attached)
- 2 tsp olive oil
- salt and pepper (to taste)
- 2 cups arugula (aka rocket leaves)
- 1/4 cup sunflower seeds
- 1 1/2 cups carrot tops
- 3/4 cup flat leaf parsley
- 1/2 cup nutritional yeast
- 1 tsp dijon mustard (heaped )
- 2 cloves garlic
- zest and juice of 1 lemon
- 1 cup olive oil
- salt and pepper
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 11%
CARBS 12G11% OF CAL
4G FIBER3G OTHER4G TOTAL SUGAR
FAT 40G85% OF CAL
5G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 366mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 445mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.