Cedar Roasted Carrots With Tofu And Carrot Pesto Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
• In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
• Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

Steps:

• Heat oven to 325 degrees. Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes. Cut tops off carrots. Reserve 4 sprigs and chop 1 cup, packed, of the tops. Turn on food processor. Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice. Place chopped carrot tops and lemon juice in processor and process until minced. With machine running, drizzle in 1/2 cup olive oil. Process to a purée. Season with salt and pepper and set aside.
• Place baby carrots in a large bowl and toss with 1 tablespoon olive oil. Drain cedar paper and spread in the bottom of a roasting pan. Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots. Remove from oven and wrap loosely in the foil to keep warm.
• Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated. Transfer to a blender, add grated ginger and process to a purée. Season with salt and pepper and keep warm. Microwave tofu one minute to warm it, or warm in a steamer.
• Make a pool of carrot purée on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top. Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top. Serve warm.

Steps:

• Roast the carrots: Preheat the oven to 500 degrees F.
• Cut the tops off the carrots, leaving about 1 inch of the stems still on. (Reserve the carrot-top greens for the pesto and garnish.) Cut the larger carrots in half lengthwise and leave the smaller ones whole. Place on a large rimmed baking sheet in a flat, even layer. Drizzle with a good amount of olive oil and sprinkle with salt and pepper. Roast until lightly charred and tender, but not mushy or falling apart, 10 to 15 minutes. Halfway through roasting, shake the pan so they roast evenly.
• Meanwhile, make the pesto: In a high-powered blender, combine the carrot-top greens, parsley, pistachios, olive oil, chives, salt, pepper, garlic, lemon zest and lemon juice. Blend on medium-high until combined but still chunky. If it looks too thick add 1 to 2 tablespoons oil to loosen.
• To serve: Place the roasted carrots in a shallow bowl, dish or platter and drizzle with the pesto, chopped pistachios, tahini and carrot-top greens. Serve immediately.

Steps:

• Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
• Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
• Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

Steps:

• Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
• Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.