These vibrant Roasted Carrots with Carrot Top Pesto epitomize root-to-stalk cooking. Carrot halves are roasted until tender and lightly caramelized then tossed, warm out of the oven, with a bright and flavorful carrot top pesto. This dish is simple to prepare, but is a lovely way to jazz up roasted carrots and take advantage of their leafy tops. The carrot top pesto is light, bright, and tasty enough to eat by the spoonful.NOTE: It is very important to seek out fresh, vibrant carrot top leaves (avoid and discard any bruised leaves or stems) for this recipe. A farmer’s market or local produce stand tends to sell the freshest and most flavorful carrots. Be sure to wash the leafy tops extremely well as they can be quite dirty and gritty.