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Prep Time
10 mins
Total Time
30 mins


14 oz
carrots, leafy green tops reserved (2 to 3 bunches)
425 g
¼ cup
olive oil, divided
60 mL
2 tbsp
honey, divided
30 mL
1 tsp
fennel seeds, crushed
5 mL
½ tsp
each salt and pepper, divided
2 mL
2 tbsp
chopped fresh parsley
30 mL
2 tbsp
lemon juice
30 mL
1 tbsp
grated Parmesan cheese
15 mL
clove garlic, minced
¼ cup
toasted walnut pieces, divided
60 mL


Step 1

Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise.

Step 2

Toss carrots with 1 tbsp (15 mL) each oil and honey, fennel seeds and half the salt and pepper. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until tender.

Step 3

Meanwhile, make the pesto. In food processor, pulse reserved carrot tops with remaining oil, honey, parsley, lemon juice, Parmesan, garlic, 2 tbsp (30 mL) walnut pieces and remaining salt and pepper to a coarse paste.

Step 4

Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.


Substitute basil leaves for parsley.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
17 g
Saturated Fat:
2 g
20 g
3 g
14 g
3 g
390 mg
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