Some of my fondest memories growing up are in my parent’s garden, and as you may know, my cooking is very much inspired by the seasons. To this day, my family grows most of their own produce, and it’s such a treat to cook with everything from the garden whenever I go home! Growing up around the garden has certainly given me an appreciation for seasonal produce, and I think that if you start with ingredients that are in season and at the peak of their flavor, you don’t have to do a whole lot with them to make them taste incredible. To celebrate all things Winter and the fabulous produce it has to offer, my friends at Square Meal Round Table and I have organized another seasonal recipe collaboration. We’re partnering with chefs, bakers, home cooks, and bloggers all over the world to highlight one seasonal ingredient, and this Winter, we’re highlighting carrots! We are so excited to show you the many ways you can incorporate them into your own cooking projects at home. At the bottom of this post, you’ll find everything from sweet carrot cakes to curried carrot soups.
My contribution is this recipe for roasted carrots with an herby carrot top salsa verde – the perfect homage to this winter vegetable. Have you been throwing those leafy green carrot tops away? Instead, let nothing go to waste by throwing them into your homemade pestos, herby sauces, and vinaigrettes. Roasting carrots concentrates their sweetness, and also imparts a charred, caramelized, and earthy flavor, which makes for a perfect counterpoint for a bright and herby sauce. In this recipe, I love to add carrot tops into my herby salsa verde recipe, as it echoes notes that are already in the dish and adds a punch of flavor. Serve these roasted carrots as an easy and flavorful side dish arranged on a platter, or as a more complete meal by chopping the roasted carrots and tossing them in the herby salsa verde with greens and cooked grains for a hearty salad. This dish would also be fabulous served as a side with roasted chicken. As a note, if you can’t get your hands on carrots with the leafy greens still attached, simply use 1 and 1/2 cups of fresh parsley, finely chopped, and then the rest of the salsa verde ingredients below.
- 3 lbs Carrots, leafy greens removed (but saved for the herb sauce!), and halved lengthwise if very large
- 1.5 Tablespoons olive oil
- Kosher Salt
- Freshly Cracked Black Pepper
- Herby Carrot Top Salsa Verde
- ¾ Cups of carrot top leaves, finely chopped
- ¾ Cups of flat leaf parsley leaves, finely chopped
- 2 Tablespoons of lemon zest (about the zest of one large lemon)
- 3 Tablespoons of freshly squeezed lemon juice (One large lemon or two small lemons)
- 1 Tablespoon capers, finely chopped
- 4 Anchovy fillets, finely chopped (I even like to use my knife to spread into a paste)
- 2 Teaspoons dijon mustard
- 1 Clove garlic, grated or finely chopped (I grate mine right onto the microplane to make a paste)
- 1 Cup olive oil
- Kosher Salt
- Freshly Cracked Black Pepper
- Pinch of red chili flakes
- Optional Toppings:
- Additional chopped leafy carrot greens
- Lemon wedges for serving
- Briny cheese like Ricotta Salata, or Feta, crumbled
- Preheat the oven to 425* F.
- Toss carrots with olive oil, arrange in a single layer on a baking sheet (or two baking sheets if need be) lined with parchment paper or foil, and season generously with salt and pepper. Roast for about 25 minutes, or just when the carrots get tender, with spots of golden brown. Toss the carrots halfway through the roasting process for additional caramelization.
- While the carrots are roasting, make the salsa verde. Combine all ingredients in a medium sized bowl and gently whisk with a fork and season to taste with salt, pepper, and red chili flakes. You could certainly forgo chopping everything by hand and instead pulse all ingredients in the food processor, but I do prefer the texture when I make this by hand.
- Arrange roasted carrots on a large platter and drizzle with herby salsa verde, with the remaining sauce in a small bowl for serving as well. Top with desired toppings.
Join the fun – show us how you’re cooking, baking, and grilling with carrots this Winter by sharing a photo of your delicious masterpiece and use the hashtag, #24carrotgoals ! Be sure to head over below links for some serious carrot inspiration!
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Butter Loves Company’s Iced Carrot Cake Cookies
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Did you make this recipe?
I want to see your delicious creation! Leave me a comment below, and share a photo and tag me on Instagram and be sure to use the hashtag, #whatannieseating !