Ingredients
Carrots
- 1½ pounds rainbow carrots with tops attached, scrubbed (halved lengthwise if thick), tops reserved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Black pepper
Carrot top salsa verde
- 1 cup tightly packed carrot tops (leaves and tender upper stems only)
- ¼ cup tightly packed mint leaves
- ¼ cup chopped chives
- 3 oil-packed anchovy fillets, finely chopped
- 1 small garlic clove, finely grated
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup good olive oil
- ½ teaspoon kosher salt
- Flaky salt to finish
Instructions
- Heat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a sheet pan. Arrange in a single layer.
- Roast for 25 to 30 minutes, flipping once, until deeply caramelized in spots and tender when pierced.
- While carrots roast, pick carrot top leaves and tender stems off the woody main stems. Rinse and dry.
- In a food processor, add the carrot tops, mint, and chives together. Pulse 8 to 10 times until minced and uniform.
- Scrape into a bowl. Add anchovies, garlic, lemon zest, lemon juice, olive oil, and salt. Mix on high speed for 15 to 20 seconds until a sauce like consistency forms. Some herby chunks are okay. Taste and adjust with more salt, lemon juice, and/or pepper.
- Arrange carrots on a platter, spoon the salsa verde over. Using tongs, mix thoroughly. Finish with a couple pinches of flaky salt.