Roasted young carrots & carrot tops pistou
Best compared to other leafy greens like spinach and kale, carrot tops are not only edible, but super healthy.
- 1/2 cup young carrot tops
- 1/2 cup parsley (fresh)
- 1 small shallot - minced very fine
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1 big garlic glove - grated
- zest of 1 orange
- zest of 1 lemon
- 1 cup (250ml) good quality olive oil
- sea salt
- black pepper
- young carrots to roast
Carrot Tops Pistou
Use cold water to remove all the dirt from the carrot tops & parsley. Dry them in a clean towel and chop finely. Combine all other ingredients, then flavor to taste with salt and pepper.
Make sure the herb mix is covered with oil for preservation. Store in the fridge for up to a week in an airtight container.
Roasted Young Carrots
Pre-heat the oven to 220°C.
No need to peel the carrots as long as they are well-cleaned.
Put the carrots next to each other in an oven dish. Don't stack them as they will not roast evenly.
Sprinkle some of the herb oil of the pistou on top (only the oil, the greens with burn easily and give the dish a bitter taste).
Roast for 20-30 minutes (depending on the size of the carrots).
Garnish with the pistou and your favorite seeds (pumpkin, sunflower, or sesame). Season with some sea salt flakes. Serve warm or cold.