Skip to main content
Voraciously
Cooking tips and recipes, plus food news and views.
The Washington PostDemocracy Dies in Darkness

Carrot tops make a punchy sauce for their honey-glazed roots

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Honey-Roasted Carrots With Carrot-Top Chimichurri
Active time:10 mins
Total time:40 mins
Servings:4
Active time:10 mins
Total time:40 mins
Servings:4
Placeholder while article actions load

Use the whole carrots, tops included, for this dish, roasting and glazing the roots with honey and repurposing the tops instead of parsley in a tart chimichurri sauce. A generous sprinkling of hazelnuts adds more crunch.

Root to leaf and seed to skin: Cut waste and boost flavor with recipes that use the whole vegetable

Make Ahead: The hazelnuts can be toasted, skinned and stored in an airtight container at room temperature for up to 1 week. Chop right before serving.

Storage: The carrots and sauce can be refrigerated, separately, for up to 5 days. Rewarm the carrots in the oven before topping with the sauce and hazelnuts.

Scale and get a printer-friendly version of the recipe here.


Ingredients

  • 1 pound carrots with their tops
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons honey
  • 1 1/2 teaspoons fine sea salt, divided
  • 1/2 cup (2 1/2 ounces) hazelnuts
  • 1/2 cup hot water
  • 1/4 cup packed fresh oregano
  • 2 cloves garlic, smashed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes

Step 1

Position one rack in the middle of the oven and another in an upper third, so that a deep skillet can fit, and preheat to 400 degrees.


Step 2

Remove the carrot tops from the carrots and set them aside. Scrub the carrots, then halve them lengthwise. In a deep skillet fitted with a lid, toss the carrots with 1 tablespoon of olive oil, the honey and 1/2 teaspoon of salt.


Step 3

Roast on the middle rack, covered, for 25 to 30 minutes, or until the carrots are fork-tender. Remove the lid, turn the oven to broil, and move the skillet to the top rack. Broil until the carrots brown and the honey thickens and bubbles, 2 to 3 minutes. Transfer to a serving platter.


Step 4

While the carrots are roasting, spread the hazelnuts on a small baking sheet and roast for 8 to 10 minutes, until fragrant and lightly toasted. Transfer the nuts to a clean dish towel, fold it over them, and rub and roll them until many of the skins loosen and come off. (It’s okay if they’re not fully skinned.) Chop the hazelnuts.


Step 5

While the carrots and hazelnuts are roasting, rinse and dry the carrot tops and coarsely chop; you should have about 1 cup. Transfer to the bowl of a food processor and add the remaining 1 teaspoon of salt, the hot water, oregano, garlic, vinegar, red pepper flakes and the remaining 2 tablespoons of olive oil. Process briefly, until thoroughly combined but not pureed. (Alternatively, you can finely chop the ingredients by hand and whisk together in a mixing bowl.)


Step 6

When the carrots are ready, pour the chimichurri over them and sprinkle with the hazelnuts. Serve warm or at room temperature.


Nutrition Information

(Because no reliable data exists on the nutritional content of carrot tops, this analysis is impossible.)


From Food editor Joe Yonan, and tested by him; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

Browse our Recipe Finder for more than 9,300 Post-tested recipes at washingtonpost.com/recipes.

Loading...