I hope these creative recipes have you thinking twice about tossing your Carrot Tops! They’re edible and full of nutrients like Vitamin A, dietary fiber, Vitamin C, Calcium and Iron. Commonly replacing parsley or other herbs, they offer a hearty and earthy flavor.
Roasted Carrots with Dill Pesto – The Simple Supper
Roasted Carrots
- 1 lb Carrots Scrubbed and rinsed
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
Dill Pesto
- 1 1/2 Cup Carrot Tops De-stemmed and roughly chopped
- 1/2 Cup Fresh Dill Roughly chopped
- 1/2 Cup Pecans Roughly chopped
- 1 Clove Garlic Minced
- 1/2 Cup Olive Oil
- 1/2 Tsp Ground Mustard
- 1 Tbsp Lemon Juice
- 1/2 Tsp Salt
Instructions
- Preheat oven to 425 degrees. While oven is heating remove carrot tops and rinse the carrots and greens.
- On a sheet pan lay the carrots in an even layer and drizzle with olive oil and sprinkle with salt.
- Roast carrots for 20 minutes or until they are tender and easily pierced with a fork. Cooking time may vary depending on the thickness of your carrots so check frequently at the 15 minute mark.
- While the carrots are roasting add all ingredients for the dill pesto to a food processor and process until everything is finely chopped and well incorporated. Add more olive oil at this time if a more liquid consistency is desired.
- Once carrots have finished roasted serve warm with the pesto drizzled over top.
Carrot Top Chimichurri – Fork in the Road
Ingredients
- 1 cup carrot tops, finely chopped
- 3-4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper
- 3/4 teaspoon dried oregano
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon black pepper to taste
- Optional: cumin, paprika, or lemon juice to taste
Instructions
- Finely chop carrot greens and garlic
- Mix in a bowl with olive oil, red pepper, oregano, and red wine vinegar
- Add salt and pepper to taste
- Let sit 10 minutes, then serve!
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