Roasted Carrots with Carrot Top Salsa Verde

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One of my favorites from the farmers market this year are fresh young carrots. I try to bring them home as regular as milk and eggs and admit I’m a little sad when I can’t get them.

Salsa verde is green sauce. Literally. So, I have lots of freedom to play. Which is also one of my favorite things.

Side note: I cooked this while listening to the Highway 61 Revisited album. They seemed to go quite well together.

Since I’d decided on green sauce, a.k.a. salsa verde, I looked around for other green foods. I had the carrot tops and I also found parsley, mint, green onions, capers, and pistachios to fit the bill. I know, getting close to pesto, but I was after a different texture than that.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

Clean the carrots. If they’re young and fresh enough, just wash them. If they’re older and tougher, go ahead and peel them. (It’s up to you.)

Heat a heavy pan over medium-high heat and, once it’s hot, sear the carrots like you would a small steak. Then add a glug of olive oil to the pan and toss everything until coated.

Reduce the heat to medium and let the carrots cook until just before tender, about 20 minutes. If some are smaller, like mine this time, pull those out early onto a plate and let the bigger ones continue to cook.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

While that was happening, I put the carrot tops in a salad spinner to wash and spin dry them. Then I pulled just the fronds off of the stalks until I had about a cup.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

Next, a fine chopping with a sharp knife. (By the way, if you start to see green stains on your cutting board, your knife probably needs sharpened.)

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

Similarly, a fine chop for the parsley, mint leaves, and green onions.

I rinsed my capers and then chopped them up too, just a little, to release their flavor.

Everything goes into a bowl. Add lemon zest, pepper, and Tabasco. Mix well.

Drizzle in the olive oil while you are stirring the sauce until everything is well-coated (but stop if you get to the point where the oil isn’t mixing anymore).

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

Once all of the carrots are cooked, out of the pan and into a dish, spoon the salsa verde over top.

Squeeze the juice of a small lemon or half of a larger lemon over the top.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

 

Sprinkle with chopped pistachios and serve. It’s good warm, at room temperature, and even chilled from the refrigerator.

This was a big hit. I hope you enjoy it as well.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

Pan-Roasted Carrots with Carrot Top Salsa Verde

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Bill

Fresh vegetables, fresh herbs, good olive oil. Hard to beat that. Visit suppertimeblues.com to learn more.

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Ingredients

The Carrots

The Sauce

  • 1 cup carrot tops, chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup mint leaves, chopped
  • 1/4 cup green onion, chopped 2-3 depending on size
  • 1/4 cup capers
  • 2 teaspoons lemon zest
  • 1 teaspoon black pepper, freshly ground
  • Few drops Tabasco
  • 1/4 cup extra-virgin olive oil

Instructions

The Carrots

  1. Clean the carrots. If they’re young and fresh enough, just wash them. If they’re older and tougher, go ahead and peel them. (It’s up to you.)

  2. Heat a heavy pan over medium-high heat and, once it's hot, sear the carrots, rolling them around to get all sides.

  3. Reduce the heat to medium.

  4. Add a glug of extra-virgin olive oil and toss.

  5. Cook the carrots until they just start to get tender - about 20 minutes. Remove the smaller ones to a plate as they start to get tender first.

The Sauce

  1. While the carrots are cooking, finely chop the fronds of the carrot tops, parsley, mint leaves, green onions, and capers.

  2. Add the lemon zest, black pepper, and Tabasco (or your favorite hot sauce) to taste.

  3. Mix well.

  4. Drizzle in the olive oil until the salsa is just barely pourable.

  5. Drizzle the salsa verde over the carrots and sprinkle with chopped pistachios.

Recipe Notes

Serve warm, at room temperature, or straight from the refrigerator. It's ever so slightly different each way but really good.

Cook great food and support your local farmers at the same time. Suppertime doesn’t get any better than that.

Thanks for dropping by.

 


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