Roasted Carrot Tart With Carrot-Green Pesto Recipe

Recipe By EatingWell

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.

4.8
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Vegdiet
1hr 30minstotal

ingredients serves

6
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Ingredients For Roasted Carrot Tart With Carrot-Green Pesto Recipe

Nutrition
value
274
calories per serving
19 g Fat8 g Protein19 g Carbs8 g FiberOther

Current Totals

  • 19 g Fat
  • 8 g Protein
  • 19 g Carbs
  • 8 g Fiber

MacroNutrients

  • Carbs
    19 g
  • Protein
    8 g
  • Fiber
    8 g

Fats

  • Fat
    19 g

Vitamins & Minerals

  • Calcium
    297 mg
  • Iron
    5 mg
  • Vitamin A
    3536 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    53 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    14 mg
  • Vitamin E
    3 mg
  • Copper
    0 mcg
  • Magnesium
    81 mg
  • Manganese
    1 mg
  • Phosphorus
    147 mg
  • Selenium
    4 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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