Combine a couple handfuls of basil with the leaves from the carrots you’re roasting (yes, the part you’d normally toss!) for a no-waste side-dish recipe that makes vegetables a treat to eat. Mix any leftover pesto into scrambled eggs for a breakfast upgrade the next day.

INGREDIENTS
3 - bunches rainbow carrots with tops (about 2 pounds total with tops)
2 - cups loosely packed basil leaves
1/3 - cup grated Parmesan cheese
1/4 - cup toasted pine nuts
4 - cloves garlic, halved
1/4 - teaspoon kosher salt
1/3 - cup olive oil

DIRECTIONS
Preheat oven to 425 degrees F. Trim tops from carrots; thoroughly rinse and dry. Strip the leaves from the stems and measure 2 cups loosely packed leaves; discard stems. Place carrot tops in a food processor with the basil, cheese, pine nuts, garlic, and 1/4 teaspoon salt. With food processor running, drizzle in the 1/3 cup oil in a stream until pureed and smooth, scraping sides as needed; set aside.

Peel carrots. In a 15x10x1-inch baking pan toss carrots with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast for 25 minutes or until tender. Top roasted carrots with pesto. Store any remaining pesto in an airtight container in the refrigerator up to 1 week.
NUTRITION FACTS (Roasted Carrots with Carrot-Top Pesto)

Per serving: 385 kcal , 33 g fat (5 g sat. fat , 6 g polyunsaturated fat , 20 g monounsaturated fat ), 6 mg chol. , 651 mg sodium , 20 g carb. , 6 g fiber , 8 g sugar , 6 g pro.