Heirloom Carrots with Carrot Top Pesto

Instructions

• 1Trim the carrot tops, remove and discard the tough stems, keeping only the tender tops. Thoroughly wash the tops and pat dry between paper towels.
• 2Blend 1 1/3 cups of the carrot tops with the pesto ingredients into a chunky paste. Transfer to a bowl and set aside.
• 3Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 400°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Gently scrape the carrots to remove any dirt, wash and drain well on paper towels. The tender skin on heirloom carrots does not need to be peeled.
• 5Place the carrots in a bowl, add the oil, salt and pepper and toss to coat. Place in a single layer in the roasting pan.
• 6Once preheated, place the pan in the oven and cook for 20 minutes.
• 7The carrots should be tender when pierced with a knife. The knife should easily slide in without any resistance. If not, cook them a little longer.
• 8Spoon the pesto over the carrots and serve.