Roasted Carrots with Green Garlic Sauce

adapted from culinaryginger.com
serves 4
​Ingredients

•  1¼ ounces (35 grams) fresh parsley
•  2 ounces (56 grams) green/spring garlic, about 4 white and light green parts only
•  ⅓ cup (32 grams) nuts of your choice ( I like pecans, pine nuts or walnuts)
•  1½ ounces (42 grams) parmesan cheese chunks
•  1 teaspoon salt to taste
•  ½ cup olive oil + 2 tablespoons
•  1 ½ pounds (453 grams) carrots, cut in half lengthwise

​

Preparation

1. Preheat oven to 425°F/220°C.
2. To a food processor or blender, add the parsley, green/spring garlic, nuts, cheese and salt. Pulse until chopped. With the blender running, drizzle in the ½ cup (118 ml) olive oil until it is the consistency you like. Slice the carrots in half lengthwise so they are all the same thickness. Spread onto a baking sheet in an even layer and drizzle evenly with the remaining 2 tablespoons olive oil. Sprinkle evenly with salt and pepper, rub to coat well. Roast for 25-30 minutes, or until they are tender when pierced with a fork.
3. Remove from the oven and serve with the green garlic sauce.