Served hot or cold, this medley of roasted carrots dressed with a sharp citrus salsa verde is a great side dish no matter what the season.
Recipe and photography: Miggs McTaylor
Add cooked lentils or toasted walnuts to the salsa and serve on millet, or a grain, for a satisfying meal. If carrots with tops aren’t available, parsley is a suitable alternative. Serves 4–6 as a side dish.
Roast carrots
- 1 bunch small carrots with tops – preferably organic
- 3–4 purple carrots
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 clove garlic
- ¼ teaspoon of both salt and ground pepper
What to do
Pre-heat oven to 200ºC.
Trim tops off carrots and put in a bowl of water to soak/clean. If not organic make sure they are thoroughly rinsed. Use only bright, fresh carrot tops.
Wash and scrub the carrots, peel if preferred. Cut into even-sized pieces; little carrots can be left whole.
Blend olive oil, water, garlic, salt and pepper, toss the carrots in the mixture and arrange in a single layer on a baking tray.
Roast for 15–25 minutes, or until tender. Shake the tray after 10 minutes to ensure even roasting.
Carrot top salsa verde
- ½ cup finely chopped carrot tops
- 1 finely diced shallot
- 2 tablespoons capers
- zest of a lemon
- 1 tablespoon white balsamic vinegar
- 1 tablespoons lemon juice
- 1/3 cup olive oil
- sea salt and pepper to taste
What to do
Whisk all ingredients together. Let the salsa rest for 10 minutes, taste, add more lemon or vinegar if needed. Season with salt and ground pepper to taste. For a smooth sauce blend ingredients together.
