This post was created in partnership with Imperfect Produce as part of an effort to reduce food waste. Carrot tops are perfectly edible, and have a peppery flavor similar to arugula.
Choose carrots that are smaller in size (4-5 inches long) for maximum flavor. Try adding a drizzle of thinned Greek yogurt over the carrots for extra creaminess.
Don’t stop with carrot tops! The tops on many of your favorite root vegetables are perfectly edible. Think: roasted beets with beet greens sautéed in garlic and olive oil, or roasted radishes with radish top and arugula pesto.
2 bunches small carrots, with tops
2 Tbsp + ½ cup olive oil, divided
1½ tsp kosher salt, divided
1 c grated parmesan cheese
1 c toasted hazelnuts or almonds, chopped
1 Tbsp lemon juice
Preheat oven to 450°. Trim tops from carrots and set aside. Wash carrots well and spread on a rimmed baking sheet. Toss with 2 Tbsp olive oil and ½ tsp salt. Roast until well-browned, 20 to 25 minutes.
Meanwhile, make pesto: Add carrot tops, parmesan cheese, ¾ c nuts, olive oil and salt to the body of a food processor. Process until very smooth, adding more oil if needed. Taste, and season with lemon juice and more salt as desired.
Spread pesto on a serving platter. Arrange carrots over pesto, and sprinkle with remaining nuts. Serve immediately.