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When you bring home a bunch of fresh carrots from the farmers market, don’t toss those leafy greens — they’re one of the best parts. Carrot tops have a bright, super fresh flavor with a subtle earthiness that is similar to parsley, making them a versatile substitute and addition in the kitchen that you don’t have to spend any extra on, and it keeps them from going to waste.
Use them to garnish dishes just like you would parsley, toss them into soups and salads for a fresh pop, or add the thicker stems to vegetable stocks for extra depth. The tender leaves work wonderfully in salsas, pestos, and chimichurris.
Carrot Tips
Buy With the Stems: Carrots with their tops still attached let you use the entire carrot from root to stem.
Freshness Matters: Look for bright, vibrant greens when buying carrots with tops. Wilted or yellowing greens indicate older carrots.
Optimal Storage: Remove the greens from the roots before storing, as they pull moisture from the carrots. Carrots are best stored submerged in water in a sealed container kept in the refrigerator. You can keep them whole, or chop them to fit your needs. You can also store carrots in the refrigerator crisper drawer in an airtight container wrapped in a moist towel for 3 to 4 weeks.
Revive Wilted Carrots: If your carrots have become dehydrated and limp, don’t toss them. You can easily refresh them by peeling and placing them in a bowl of ice water for 30 minutes to 1 hour, and they’ll perk right up.
Grow Your Own: Carrots are surprisingly easy to grow in most climates. Plant seeds in early spring or late summer for a fall harvest in cooler regions, or grow them through fall and winter in warmer climates.
RECIPE: Roasted Carrots With Carrot-Top Chimichurri
- Yield: Serves 6
Description
This root-to-stem recipe uses every part of the carrot, roasting the sweet roots until tender and caramelized and transforming the often-discarded tops into a vibrant chimichurri sauce, which is wonderful with roasted or grilled veggies, seafood, and meats.
Ingredients
The roasted carrots
- 2 bunches (~2 lbs) carrots with tops attached, peeled
- Olive oil
- Kosher salt and freshly ground black pepper
The chimichurri
- 1 1/4 cups fresh carrot top greens (from above), coarsely chopped
- 2 garlic cloves, chopped
- 2 tsps dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (or to taste)
- 2 Tbsps red wine vinegar
- 1/2 cup olive oil
- 1 small shallot, chopped
- 1 Fresno chili (red if available) or jalapeño, seeded and finely diced (optional)
Instructions
- Preheat the oven to 425°F (or 400°F on the convection setting).
- Wash the carrots and remove the tops. Rinse the tops and trim to remove any thick stems, reserving the leafy greens for the chimichurri. Halve the carrots lengthwise if larger than 3/4-inch diameter, then cut into 3-inch pieces.
- In a bowl, toss the carrots with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet without overlapping.
- Roast for 25 to 30 minutes, flipping halfway through, until fork tender and slightly browned.
- Make the chimichurri while the carrots roast: Add the chopped carrot top greens, garlic, oregano, salt, red pepper flakes, and red wine vinegar to a blender or food processor. Pulse until the ingredients are well chopped, but not completely puréed. Use a spatula to scrape down the sides to process evenly. With the blender running, slowly stream in the olive oil until desired consistency is reached.
- Transfer the chimichurri to a container and stir in the chopped shallot and optional Fresno chili.
- Taste and season with more salt, red wine vinegar, or pepper flakes as desired.
Notes
- To store the chimichurri, cover tightly and put in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
Try Convection
If your oven has a convection setting, use it for even better and eco-friendly results. It creates more consistent temperatures throughout the oven and more evenly cooks your food. It’s quicker, saves energy, and can result in a better texture for whatever you’re cooking!
RECIPE: Carrot Ribbons With Toasted Walnuts and a Carrot-Top and Lemon Pesto Dressing
- Yield: Serves 4–6 1x
Description
Ingredients
- 1 cup raw walnut halves, divided
- 2 cups carrot-top leaves, packed (save the stems to use in a stock)
- 1 medium garlic clove, peeled
- 1 Tbsp fresh lemon zest
- 3 Tbsps fresh lemon juice
- 1/3 cup grated Parmigiano Reggiano cheese
- 1/3 cup olive oil
- 1/3 cup water
- Sea salt
- Freshly ground black pepper
- 1 3/4 lbs carrots, peeled
- 1 cup fresh flat-leaf parsley leaves, packed
Instructions
- Preheat the oven to 350°F. Place the walnuts on a standard-sized baking sheet and place in the oven until toasted and fragrant, about 8 minutes.
- Transfer 1/2 cup of the nuts to a food processor and set aside the remaining 1/2 cup.
- Add the carrot leaves, garlic, lemon zest, and lemon juice to the nuts and process until very finely chopped. Add the Parmesan cheese and pulse just to combine, then drizzle in the olive oil while processing until the dressing is smooth but slightly chunky. Pour in the water to thin out the dressing, then season to taste with salt and pepper.
- Use a vegetable peeler to peel the carrots lengthwise into strips and place in a large bowl. Add the dressing to the bowl and toss to coat the carrot ribbons completely. Add the remaining walnuts and parsley and toss again until combined. Season to taste with more salt and pepper, if desired. Serve immediately or within a few hours.
