Maple-Roasted Carrots With Carrot-Top Pesto

• 2 pounds unpeeled carrots with tops
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 cup packed fresh parsley leaves
• 1/3 cup finely shredded Parmesan cheese
• 1/4 sliced almonds, toasted
• 1 tablespoon lemon zest
• 2 cloves garlic
• 1 teaspoon pure maple syrup
• 2/3 cup extra-virgin olive oil

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper.
3. Roast in the preheated oven until tender, stirring once or twice, about 40 minutes.
4. Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels.
5. Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.

carrots, olive oil, maple syrup, kosher salt, freshly ground black pepper, parsley, parmesan cheese, almonds, lemon zest, garlic, maple syrup, extravirgin olive oil

Taken from www.allrecipes.com/recipe/267962/maple-roasted-carrots-with-carrot-top-pesto/ (may not work)