Inspired by CupofSugarPinchofSalt.com and TheEndlessMeal.com

Roasted Veggies:

1 bunch Veggie Box carrots, greens removed
1 bunch Veggie Box garlic scapes
2 tbsp olive oil
2 teaspoon whole cumin seeds
2 teaspoon mustard Seed
1 tablespoon fresh thyme
1 teaspoon sea salt
Ground black pepper to taste



Carrot Top Pesto:

Full share Veggie Box carrot top leafy greens

1/4 cup salted toasted cashews

1/4 cup mild flavored olive oil

2 tablespoons freshly squeezed lemon juice

1 clove garlic or 1 reserved garlic scape stalk

Sea salt and pepper, to taste

1 bunch Veggie Box carrots, greens removed 1 bunch Veggie Box garlic scapes 2 tbsp olive oil 2 teaspoon whole cumin seeds 2 teaspoon mustard Seed 1 tablespoon fresh thyme 1 teaspoon sea salt 1/4 cup salted toasted cashews 1/4 cup mild flavored olive oil 2 tablespoons freshly squeezed lemon juice 1 clove garlic or 1 reserved garlic scape stalk

Preheat oven to 400F. Line a baking sheet with parchment paper. Combine carrots and scapes in a large bowl and toss with oil. Sprinkle in the spices and toss to coat. Place just the carrots on a baking sheet and roast for 10 minutes. Depending on the size of your carrots, you may need them to cook ahead of the scapes for more or less time. Then add the scapes and cook for another 10 minutes. Open the oven to toss them around, flipping occasionally. Remove from oven and cool for about 10 minutes.



While the veggies roast, prepare your pesto. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.



To assemble, place roasted veggies in a bowl and drizzle on the pesto. You may not need all of it, so use your judgment. Toss to combine. Serve slightly warm or at room temperature.