Freestyle Friday: Cleaning Out The Fridge

Roasted Roots with Carrot Top Pesto

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Admittedly I made this simple dish because I desperately needed a healthy meal and my carrots have been sitting in my fridge for too long. I also wanted to practice my plating technique with something I threw together. I found that it does a great job showcasing my carrot top pesto. So yeah, enjoy!

Roasted Roots with Carrot Top Pesto



  1. Wash your carrots and potato
  2. Pre heat the oven to 400 degrees F 
  3. Peel and grate the ginger into a paste and rub over the carrots generously (if I could do it again I’d try picking the carrots in a ginger mixture but I feel that it added enough to it to make this step worth it)
  4. Cut the sweet potato into bite sized bits 
  5. Lightly coat the sweet potato in olive oil and place into a roasting pan lined with foil
  6. Place the carrots on a rack and put them into the middle shelf of your preheated oven (no oil needed for the carrots)
  7. Take your pan of sweet potatoes and put them there as well
  8. Cook for about 45 minutes and remove
  9. Halve the carrots to reveal the gorgeous orange flesh
  10. Plate the potatoes and carrots and drizzle on the carrot top pesto

Currently Listening To: Icarus – Bastille 

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Soup Dumplings!

Today my friends and I made these


Here’s some proof


Then I did a dance

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