Although we’re lucky enough to have most root vegetables available to us year round in Canada, the fall season is when root vegetables really start to hit their stride. In-season carrots are no different, offering a deeper and sweeter flavour profile than their out-of-season counterparts. 

In Renée Kohlman’s recently-released Vegetables: A Love Story cookbook, the acclaimed author doubles down on the inherent sweetness of in-season carrots with the addition of a balsamic glaze, but manages to achieve a beautiful balance thanks to the herbaceousness of her kale-based pesto. 

“Making pesto is a great way to use up any wilted greens in the crisper. I love how the boldness of the kale is taken down a notch by the toasty nuts, aromatic herbs, and salty cheese,” Kohlman explains in the recipe introduction. “When I have a jar of this in the refrigerator, it goes on all sorts of things, like roasted vegetables, hot pasta, pizza (base and topping), dips, and sandwiches. The pesto is also a fabulous companion to the caramelized balsamic carrots.”