The heat of harissa is balanced out by carrots’ natural sweetness in this surprisingly elegant side dish, which will appeal to cooks who want to use the entire vegetable. While the carrots roast, their greens are made into a punchy pesto that just might replace basil as your new favorite. 


Serves 4


For the Carrots:

2 bunches carrots with greens still attached (about 14-16 carrots)

¼ cup olive oil

1 teaspoon honey

Zest of ½ lemon

1 teaspoon Evermill harissa

1 teaspoon Kosher salt, plus more for seasoning

Freshly cracked black pepper


For the Carrot-Top Pesto:

2 tablespoons raw almonds

1 clove garlic

¼ cup shredded Parmesan cheese

2 cups carrot greens

Juice and zest of ½ lemon

¼ cup plus 2 tablespoons olive oil

Small pinch Evermill harissa

Kosher salt

Freshly cracked black pepper


Preheat the oven to 425 degrees.


Remove the carrot greens from the carrots. Thoroughly wash and peel the carrots, then dry and place on a baking sheet.


In a small bowl, whisk together the olive oil, honey, lemon zest, Evermill harissa, salt, and pepper. Pour the mixture on top of the carrots, then mix to evenly coat. Season with a little more salt. Roast the carrots for 20 to 25 minutes, shaking the pan a couple of times while they’re cooking.


While the carrots are roasting, make the carrot-top pesto: Place the almonds, garlic, and Parmesan in the bowl of a small food processor and blend until thoroughly chopped. Add the carrot greens and lemon juice and zest and blend. Slowly blend in the olive oil, then stir in the Harissa, salt, and pepper.


Let the carrots cool for a few minutes. Top with the carrot-top pesto and serve.



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