As I mentioned in my recipe for Kale Stem Pesto, I’m big into food waste now. Having realized how much GOOD food I had been throwing away over the years, I’m trying to compensate by making recipes with the “scraps” and sharing them with all of you!
I was first inspired by a recipe on the blog, Love & Lemons, which is a beautiful plant-based food blog. If you haven’t had a chance to check it out, I highly recommend it. They make a carrot top pesto, which I will also have to try! But I figured, if it can be made into a pesto, it can also be made into a chimichurri sauce.
Traditional chimichurri is made with parsley as the green, so here I just substituted carrot top greens. Everything else about a traditional chimichurri, stays the same- oregano, olive oil, vinegar, etc.
Of course this recipe can be made with any kind of carrot but I thought rainbow carrots would be a great way to brighten up the dinner table. This dish was vibrant in both color and flavor.
Give it a try and next time you are about to throw away food scraps, stop and ask yourself, can this become something delicious? Not sure? Ask me! I would love to learn and experiment and create great recipes from what would otherwise be garbage.
Roasted Rainbow Carrots with Carrot Top Chimichurri
2 bunches of rainbow carrots
1 cup finely chopped carrot top greens
3 tsp dried oregano
¼ tsp cumin
1 tsp paprika (sweet or smoked is fine)
½ tsp crushed red pepper flakes
1 garlic clove minced
¼ cup olive oil
¼ cup white wine vinegar (red will work as well)
salt and pepper to taste
- Preheat the oven to 450 degrees
- Peel the carrots and on a roasting pan lightly coat with olive oil
- Roast the carrots for 30-40 minutes
- While roasting, combine the remaining ingredients in a bowl
- Drizzle the sauce over the carrots and save some for dipping!