March is an exciting time to be in the kitchen. Hints of spring begin to appear in the grocery store and farmer’s markets begin to pop up in communities. Utilizing this in-season produce is a delicious way to save money and support local farmers. While available year-round, carrots really shine in spring when they are tender, naturally sweet, and often sold with their green tops attached. Those greens aren’t just pretty, they are edible and perfect for turning into a flavorful carrot top chimichurri.
Carrots are nutritional powerhouses. They are rich in beta-carotene which is a plant pigment responsible for the bright color. The body converts this pigment into vitamin A. Vitamin A helps support the immune system as well as healthy skin and vision. One cup of carrots provides over 100% of your daily vitamin A needs. Carrots are also a great source of fiber which helps stabilize blood sugar, support a healthy gut, and keep you fuller for longer.
Spring carrots are especially sweet because the cooler growing temperatures encourage natural sugar development. They can be enjoyed in many ways from raw (added to a salad, wrap, or dipped into a yummy condiment), grated into a pasta sauce or soup, or roasted. Roasting is one of the best ways to highlight their natural sweetness. High heat cooking caramelizes the natural sugars yielding crispy edges and tender centers.
While the carrots roast, make a simple carrot top chimichurri. Chimichurri traditionally hails from Argentina and is common in other countries like Uruguay. It is usually made with parsley, garlic, oregano, vinegar, and oil and served alongside grilled meats. However, its versatility makes it an excellent addition to plant-forward recipes as well. Using carrot tops reduces food waste and delivers a bold flavor without heavy sauces or creams. This sauce keeps well in the refrigerator for several days, making it a great condiment for sandwiches, grain bowls, or other roasted vegetables.
Roasted Carrots
1-pound, young spring carrots with green tops
1 tablespoon extra-virgin olive oil or avocado oil
½ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Wash and peel the carrots. Remove the green leafy tops and set aside. If the carrots are thin, you can leave them whole. If they are thicker, slice in half lengthwise. Dry the carrots well and toss with oil, salt, and pepper. Place in a single layer on the sheet. You may need to use two sheet pans to avoid over-crowding (which will make the carrots steam instead of being crispy). Roast for 10 minutes, turn the carrots and roast for another 10-15 minutes until the edges are crispy and the carrots are fork tender.
Carrot top chimichurri
1 cup carrot tops, tender stems removed, roughly chopped
½ cup flat-leaf parsley, roughly chopped
2 cloves of garlic, grated
2 tablespoons, red wine vinegar
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ cup extra-virgin olive oil or avocado oil
Rinse carrot tops well. Pat dy. Add the chopped carrot tops, parsley, and garlic to a small bowl. Add vinegar, red pepper flakes and salt. Begin whisking and drizzle in the oil until well-combined. Let sit for 20-25 minutes for the flavors to develop more.
To serve, place the carrots on a platter and drizzle the chimichurri on top. I also like to add pomegranate seeds and a sprinkle of pistachios for additional crunch and flavor. These are optional.
