In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.
1 hr 15 mins
To make ahead: Refrigerate pesto (Step 3) for up to 5 days or freeze for up to 3 months.
374 calories; protein 6.4g; carbohydrates 27g; dietary fiber 2.9g; sugars 3.7g; fat 27.2g; saturated fat 5g; cholesterol 9.3mg; vitamin a iu 11794.6IU; vitamin c 11mg; folate 59.2mcg; calcium 88.1mg; iron 1.7mg; magnesium 24.2mg; potassium 314.7mg; sodium 341.5mg.