The whole carrot
Prep time
Cook time
Total time
Don't throw away those carrot tops! The spicy chimichurri sauce gets cooled down with the addition of a tahini yogurt sauce.
Serves: 4 servings
  • 1 small bunch of carrots
  • 1 tablespoon olive oil
  • For the carrot top chimichurri:
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon smoked paprika
  • 1 garlic clove, finely minced
  • ½ teaspoon salt
  • a few grinds of freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons sherry vinegar
  • ¼ cup extra-virgin olive oil
  • For the yogurt tahini sauce:
  • ½ cup Greek yogurt
  • 2 tablespoons tahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, finely minced
  • 2 tablespoons water
  1. Pre-heat the oven to 450 degrees.
  2. Remove the tops from the carrots and set aside. Trim and peel the carrots, if your carrots are on the larger size, cut into quarters. Toss the carrots with the olive oil, season with salt and pepper and roast for 10-15 minutes until the carrots start the soften and the tip of a knife easily pierces the flesh. Don't cook them to mush, you want to retain some bite and texture.
  3. Finely chop about 1 cup of the carrot greens and add to a bowl. Add the crushed red pepper, paprika, garlic, salt, black pepper, lemon juice, vinegar and olive oil and stir well to combine. Taste and adjust seasoning if desired.
  4. For the yogurt sauce: Combine all the ingredients in a small bowl and whisk to combine, adding a little more water to thin if necessary.
  5. To serve: Spread a few tablespoons of the yogurt sauce on the bottom of a large plate. Layer some of the roasted carrots over the top and drizzle the chimichurri over the top. Garnish with a dusting of smoked paprika and serve. Notes: The chimichurri will last about a week in the fridge. Just remove it and let it warm to room temperature before serving.
Recipe by Scaling Back at