Roasted Rainbow Carrots with Carrot Top Green Sauce
This rustic yet colorful dish features rainbow carrots in all their glory, lightly sweet from the marinade, and topped with a rich green sauce that uses the carrot tops.
Equipment
- food processor
- Baking sheet
- silicone brush
Ingredients
- 2 bunches of rainbow carrots with their tops
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Carrot Top Green Sauce
- 1 bunch carrot greens rinsed and stems removed.
- 1 cup fresh cilantro, parsley or basil leaves
- 1/2 cup green onions chopped
- 3 garlic cloves minced
- 2 tbsp lemon juice
- 2 tbsp tahini paste
- 2 tbsp Vegetable mayonnaise (Vegenaise)
- 1 tsp paprika powder (sweet or smoked)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Prepare the carrots
- Remove the carrot tops and the stems. Wash, rinse, pat dry and set aside.
- Peel the carrots and remove any threads at the end of the carrots.
- Whisk the olive oil, balsamic vinegar, maple syrup, salt, pepper, garlic powder in a small bowl.
- Place the carrots on a lined baking sheet. Brush the marinade over the carrots making sure all sides have been seasoned.
- Bake covered for 25 minutes at 400 F.
- Bake uncovered for 15 minutes until the carrots are perfectly roasted.
Prepare the carrot green sauce
- In a food processor, combine the washed, rinsed and pat dried carrot tops with 1 cup of cilantro or basil leaves, 1/2 cup of scallion greens, 3 garlic cloves, 2 tbsp lemon juice, 2 tbsp tahini, 2 tbsp vegenaise, 1 tsp paprika, salt and pepper.
- Process until you obtain a smooth sauce.
- Taste and season. Add a little water if you want the sauce to be more liquid.
Putting it together
- Immediately serve the carrots and drizzle a generous amount of sauce over them.
Notes
This sauce is so good you will want to roast more vegetables just to have an excuse to eat it!
Tried this recipe?Let us know how it was!