Lemon-Roasted Carrots with Carrot Top Pesto & Rosemary Granola

Think of granola as a crunchy topping for more than just a yogurt parfait.

Adding granola to roasted vegetables or salads can add a pop of flavor and satisfying texture. We love roasting vegetables - something magical happens in the oven, as it brings out its naturally sweet characteristics for a nice, caramelized exterior. 

We got these rainbow carrots at the local grocery store and preserved the carrot tops to make a bright green sauce. Carrot tops are high in vitamin K and potassium, so the next time you're thinking about tossing them, remember that you can use them in any recipe that calls for parsley instead!

Paired with a smear of tangy yogurt, seasoned with salt + pepper, then finished off with a sprinkling of crunchy, flavorful Rosemary granola. 

To make:

• 2 bunches of Carrots, sliced in half lengthwise
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tsp lemon zest
• 1 tsp thyme leaves
• Sea salt + black pepper to taste

For the lemon greek yogurt:

• 1 cup plain greek yogurt
• Zest from 1 lemon
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• Sea salt + black pepper to taste

For the Pesto:

• 1 cup Carrot tops
• 1 cup spinach
• 1/2 cup roasted unsalted cashews or pine nuts
• 1/2 cup extra virgin olive oil
• Sea salt + black pepper to taste

To serve:

• Jamie's Farm Rosemary Granola
• Flakey sea salt
• Micro greens

Preheat oven to 375 degrees. Toss carrots with olive oil, honey, lemon zest, and thyme. Season with sea salt and pepper to taste. On a sheet pan, lay flat sides down and roast for ~20 minutes or until soft and caramelized on the edges. 

Mix all the yogurt ingredients in a bowl, then set aside. 

Add the carrot tops, spinach, and nuts into a food processor and pulse until incorporated. Then, stream the extra virgin olive oil in while blending until smooth. Season with sea salt and pepper to taste.

To plate, smear the lemon yogurt on the bottom. Pile on roasted carrots, then drizzle carrot pesto. Finish off with flakey sea salt, micro greens, and rosemary granola.