Not only is this recipe super delicious, but it reduces waste by using parts of the veggies we usually discard. By using the carrot tops and delicata seeds in the pesto, we’re cutting down on what we toss while adding a ton of delicious flavor.
You’ll love the sweetness of white balsamic & Verdant Kitchen’s candied pecans paired with the savory carrot tops, garlic & onion in the pesto. I always make a double batch (at least) and freeze some in ice cubes trays for future meal prep.
This recipe is the perfect way to showcase the beautiful veggies winter brings us. I made it with carrots & delicata squash this time, but you can use any winter squash or root veggies! Make it your own and don’t forget to use the code GINGERBELLS15 to get 15% off your entire cart at Verdant Kitchen.
For the Veggies
2 lb carrots with tops, peels & tops trimmed (set aside for pesto)
1 delicata squash, cut into circles & seeds removed, cleaned & reserved seeds for pesto
4 green onions, green part trimmed & chopped for garnish, white part left whole
1 lemon, sliced into circles
1/4 cup cranberries
1/4 cup butter (use olive oil for a vegan option)
1/2 cup Verdant Kitchen Ginger Syrup
1/4 cup Verdant Kitchen Crystallized Ginger, roughly chopped
For the Pesto
Carrot tops from 2 lb carrots (above)
Seeds from 1 delicata squash (above)
4 green onions
2-3 Tbsp white balsamic vinegar
2 cloves garlic
1/2 cup olive oil
1/4 cup Verdant Kitchen Candied Pecans
Remaining green part of green onion, chopped
Preheat oven to 350F
On a sheet pan, arrange carrots, delicata slices, lemon slices & white part of green onion
In a pan, melt butter over med heat
Once melted, add ginger syrup & crystallized ginger & stir to combine then pour over veggies and toss to coat
Transfer pan to oven & roast 45-55 minutes then increase heat to high broil & broil 4-5 min, until slightly charred
In a food processor or high speed blender, combine all pesto ingredients & pulse until well combined
Enjoy carrots garnished with pesto, candied pecans & green onion
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