Why carrot tops are not eaten in our country has been a mystery to me. I grew up eating them in soups, stews and who knows what else. I was not a fan, but I ate them. A lot! And contrary to what some people may think, carrot tops aren’t toxic. I’m happy I lived to tell you about it!
Now, carrot tops texture and strong flavor may be a challenge to some people’s palates. It’s not the kind of greens I would use on a plain salad. However, when used as a herb–such as parsley or cilantro–it can add texture and flavor to any dish.
There are plenty of carrot top chimichurri recipes out there. All are pretty much the same with slight variations. Is what you do with your chimichurri that matters most. And because I believe on ‘what grows together goes together’, I topped roasted rainbow carrots with it. It tasted so good. Perfect combination of sweet, smoky and tangy flavors.
- 1 bunch of medium rainbow carrots
- 1 cup carrot tops, chopped fine
- ½ cup minced fresh cilantro
- 1 tablespoon minced fresh oregano (can be replaced by 1 teaspoon of dry oregano)
- 2 garlic cloves minced
- 1 small shallot minced (can be replaced with regular or purple onions. Approximately 2 tablespoons)
- ½ teaspoon of chili garlic sauce (optional)
- ½ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- Some fresh ground pepper
- For the carrots: Preheat the oven to 400 degrees F. Cut the green top and reserve for the Chimichurri. Wash and peel the carrots. Place them on a baking sheet. Toss the carrots with some olive oil and salt. Roast for 20 minutes or until tender.
- For the Chimichurri sauce: Wash and dry your carrot tops well before chopping them as they tend to have lots of dirt. Combine all the ingredients in the order they appear leaving the vinegar and olive oil for less. Taste and adjust seasonings.