Wash and dry carrots, removing the carrot tops and setting aside to make the pesto.
On a rimmed baking sheet, toss carrots with olive oil to coat and salt and pepper to taste.
Arrange in a single layer and bake for 20-30 minutes until carrots are fork tender and turning brown on the outside; make sure you flip at least once during the cooking process.
Remove to a serving tray and top with Carrot Top Pesto,
Dressing Recipe:
Add carrot tops, pine nuts and garlic cloves to food processor until roughly chopped.
Blend until a chunky paste forms, then slowly add your olive oil 1/4 cup at a time until well combined; no need to make it smooth.
Add parmesan cheese, salt and pepper (to taste) and brown sugar until combined and serve with your roasted carrots.
