Per bunch.

Recipe 1: Roasted Whole Carrots with Honey and Thyme

Utensils:

Baking tray
Knife and cutting board

Ingredients:

1 bunch of carrots, tops trimmed
2 tbsp olive oil
1 tbsp honey
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the whole carrots with olive oil, honey, thyme, salt, and pepper.
Spread on a baking tray and roast for 25-30 minutes until tender and caramelised.
Serve as a sweet, earthy side dish.

Recipe 2: Carrot Top Pesto

Utensils:

Blender or food processor

Ingredients:

Carrot tops from 1 bunch, roughly chopped
50g pine nuts
2 cloves garlic
50g Parmesan cheese, grated
100ml olive oil
Salt and pepper to taste

Instructions:

In a blender or food processor, combine the carrot tops, pine nuts, garlic, and Parmesan.
Slowly drizzle in the olive oil while blending until a smooth pesto forms.
Season with salt and pepper and serve as a spread or sauce for pasta.