Queer Eye is the best show on TV - hands down. The grace, kindness, love, magic and sheer brilliance that the Fab 5 bring to this world... there is nothing better. If more people were as amazing as Karamo, Tan, Bobby, Jonathan, and Antoni, this world would be a FAR better place!And, Antoni's cookbook? Buy it! It is the best. But, since I don't carry it with me everywhere, here's his roasted carrots & carrot-top pesto recipe that I've adapted (and Adore!) so that I have it with me anywhere I can get access to the Interwebs...
Antoni Cooks-like Roasted Carrots (with my edits - the kids call them "Your Carrots, Mom" now)
2 bunches medium carrots (10-12) with tops (2 cups packed leaves)
2 tsp red wine vinegar
1⁄3 cup plus 2 Tbsp extra-virgin olive oil, and more to drizzle/dress
1⁄2 tsp kosher salt
3 tbsp almonds
1-2 garlic cloves
1⁄2 cup finely grated Parmigiano-Reggiano
1 cup plain Greek yogurt
Freshly ground black pepper
First, roast your carrots at 425-degrees F. Leave about an inch of the stem on unpeeled, washed carrots, and reserve the rest of the tops for the pesto.
If carrots are larger than about 3⁄4″ in diameter at top end, cut in half lengthwise. Arrange carrots in a single layer on the cookie sheet. Drizzle with vinegar, 1 1⁄2 tablespoons of oil and 1⁄2 teaspoon of salt, and toss to coat.
Roast until tender, about 25 mins.
While carrots are roasting, make carrot top pesto. First, toast almonds about 4 mins in the oven on top rack, remove and let cool.
Pack 2 cups of the carrot leaves, then wash and dry in a salad spinner. Pulse garlic and toasted nuts to a coarse paste in food processor.
Add carrot tops, Parmesan and 1⁄4 teaspoon of salt, and pulse again to combine, scraping down sides of bowl once or twice. While processing,
add remaining 1⁄3 cup of oil in slow, steady stream.
To plate, spread 1⁄2 cup of yogurt on serving dish. Pile carrots on top. Top with remaining 1/2 cup of yogurt, and spoon pesto on top.
Drizzle with oil and sprinkle with pepper.
