Ingredients:

• 450g carrots, with greens (from 1 large bunch about 12-14 small-ish carrots)
• OLEA's Madagascar Black Peppercorn Infused Olive Oil
• Salt to taste

For Pesto:

• 1 1/2 cups lightly packed carrot greens, large stems removed
• 1 cup lightly packed basil leaves
• 4 large garlic cloves, coarsely chopped
• 2 Tbsps pine nuts, lightly toasted (plus more for topping, if desired)
• 1 tsp OLEA's Red Wine Vinegar
• 1 tsp Prairie Field Liquid Honey
• 1/2 tsp red pepper flakes
• 1/2 cup OLEA's Extra Virgin Olive Oil

Directions:

Preheat oven to 400F. Coat a large baking sheet with olive oil.

Remove greens from carrots and set aside. Cut larger carrots in half lengthwise; leave smaller carrots whole. (Ideally all carrots should be equal diameter to ensure even cooking).

Spread on baking sheet, drizzle generously with more Madagascar black peppercorn olive oil and season with salt. Toss with your hands until evenly coated, then spread out and arrange carrots in an even layer, cut sides down, without any carrots overlapping.

Roast for 15 to 20 minutes (slightly longer if your carrots are on the large side), until fork tender and lightly browned on the bottoms.

Meanwhile, to prepare pesto, combine carrot greens, basil, garlic, pine nuts, red wine vinegar and honey in a food processor or blender. Pulse a few times until greens are evenly chopped into small pieces.

With the processor running on low, slowly drizzle olive oil until evenly mixed. Transfer to a bowl and serve alongside roasted carrots plus extra pine nuts ot torn basil leaves as desired.

Recipe Adapted From loveandoliveoil.com