Roasted Carrots & Carrot Top Salsa Verde

Name: Roasted Carrots & Carrot Top Salsa Verde
Prep time: 20 min
Cook time: 25 min
Ingredients: 15 small carrots (new summer carrots with their tops attached); 1 tbsp olive oil; 1 pinch sea salt; 1 small bunch carrot tops (about 250g . wash carefully to remove grit); 1 handful fresh mint (about 50g); 1 Tbsp capers; 2 Tbsp nutritional yeast; 100 g pumpkin seeds (or use pistachio, pine nuts or cashews); 4 Tbsp olive oil (you might need more to create the salsa.)

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Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

Cost: $5.44 /serving

Author : Louise-Claire Cayzer

carrot salsa verde

Roasted Carrots & Carrot Top Salsa Verde

Ingredients

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15 small carrots (new summer carrots with their tops attached)1 tbsp olive oil1 pinch sea salt1 small bunch carrot tops (about 250 grams . wash carefully to remove grit)1 handful fresh mint (about 50 grams)1 Tbsp capers2 Tbsp nutritional yeast100 g pumpkin seeds (or use pistachio, pine nuts or cashews)4 Tbsp olive oil (you might need more to create the salsa.)

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Instructions

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Step 1

Chop the tops off the carrots & set aside

Step 2

Heat the oven to Gas Mark 7 (220C)

Step 3

Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it)

Step 4

Roast for approx 20 minutes until softened and slightly scorched on the pointy ends.

Step 5

Make the Salsa Verde while the carrots are roasting.

Step 6

Put all the ingredients into a blender or food processor & whizz until combined.

Step 7

Taste & add extra olive oil or a little bit of the caper juice if needed.

Step 8

Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salse verde in a little ramekin for people to help themselves to more.