Name: RECIPE: Roasted Carrots With Carrot-Top Chimichurri
Ingredients: 2 bunches (~2 lbs) carrots with tops attached, peeled; Olive oil; Kosher salt and freshly ground black pepper; 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)

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

Units Scale

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)

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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.