A MODERN TAKE ON ST. PATRICK'S DAY SIDES
To me, all boiling does to vegetables is remove nutrients and erase most of their natural flavors. Roasting, on the other hand, concentrates the natural sugars in carrots, caramelizes and crisps the surface of potatoes, while keeping their centers light and creamy. I think you are all realizing that I am "nose to toes" with food use, so I don't want those lovely carrot tops to go to waste. So in the spirit of keeping green a predominant color on March 17, you'll make a carrot top and Italian parsley pesto, using pistachios and pecorino cheese, olive oil, lemon and garlic, and roast some rainbow carrots, new potatoes and shallots. These can be served at room temperature if you want to do them ahead - the pesto is delicious napped over the carrots, but also spectacular when it meets the potatoes, too! Enjoy!