Roasted new season carrots with pesto and new potatoes

Carrots seem so commonplace and almost always are destined to accompany more exotic ingredients. The tender new season carrots that we have in our Box Local boxes need no accompaniment, other than this delicious homemade pesto which uses the carrot tops (to add extra carrotiness), and some new potatoes. When you haven’t got the tops, the pesto works well without, but you will need to up the amount of parsley you use. This would work equally well with pasta, but it seems criminal not to be using new potatoes right now… As Olive oil makes a big difference to the pesto we have included it in the recipe bundle for you.

  • 500g new season carrots, scrubbed with tops removed (and handful reserved for pesto)
  • ½ red onion, sliced from tip to root in slivers
  • 500g new potatoes
  • Small bunch of parsley
  • Small bunch of thyme
  • 1 tbs pine nuts, lightly toasted in a dry pan
  • 1 small garlic clove
  • 30g Parmesan cheese, grated
  • 40ml olive oil (included in recipe bundle)
  1. Preheat the oven to 190°c
  2. Chop thyme leaves, reserving a tsp for the carrots and place in a blender with garlic, parsley and its equivalent amount in carrot tops, pine nuts, 2/3  of parmesan and olive oil. Blitz until fairly smooth ( you may need to add a little water) and set aside.
  3. Toss carrots and onion wedges in some oil, seasoning and the remaining thyme and place on a baking sheet to roast for approx 25 mins until soft, check after 15 mins as ovens and carrot sizes vary!
  4. Meanwhile boil the new potatoes in salted water for 15-20 mins until a knife goes easily through them, drain and leave to steam dry in the hot pan.
  5. Tip the carrots and pesto into a large bowl and coat, serving muddled with the potatoes, sprinkling with remaining Parmesan.


Box Local – the local produce delivery service for St Albans. Bringing the farm shop to your door