Citrus-Ginger Roasted Carrots with Carrot Top–Walnut Pesto

1. Preheat the Oven

Preheat your oven to 400°F.

2. Prepare Carrot Tops

Separate the green tops from the carrots and chop the tops finely until you have about 2 cups.

3. Prepare Carrots for Roasting

Place the carrots in a single layer in a large baking dish. In a small bowl, whisk together the clementine juice, 2 tablespoons of olive oil, minced ginger, and ¼ teaspoon of kosher salt. Pour this mixture over the carrots and use your hands to rub them, ensuring each carrot is evenly coated.

4. Roast Carrots

Cover the baking dish with aluminum foil and roast the carrots in the preheated oven for 45 minutes. After 45 minutes, remove the foil and gently turn the carrots. Continue roasting them uncovered for an additional 15 minutes. The carrots should be fork-tender and starting to brown. Once done, let them cool to room temperature.

5. Prepare Pesto

In a food processor, combine the reserved carrot tops, Umami Powder, toasted walnuts, garlic, miso paste, and lemon juice. Process until well combined. Gradually pour in the remaining ½ cup of olive oil. If the pesto seems too thick, adjust the consistency by adding a little water. Season with salt and freshly ground white pepper to taste.

6. Serve and Garnish

To serve, arrange the roasted carrots on a platter. Garnish with lemon zest, minced parsley, and a sprinkle of za’atar. Serve the carrot top–walnut pesto on the side.