PREVENTIA
About the Recipe
While this recipe can really be an all-season staple, I get excited in summer and early fall to find vibrant colorful carrots at the market with their long leafy greens intact. If you’re buying them with their leafy tops, save these to add into a gremolata, pesto, or simple veggie broth. The fresh herb-and-bitter-greens gremolata make this dish a great addition for pitta and kapha. When roasted, carrots become sweet and grounding.
Ingredients
6 whole carrots, green tops intact
1 tablespoon olive oil
1 teaspoon maple syrup
1 teaspoon cumin seeds
Pinch of salt
CARROT TOP GREMOLATA:
1 cup roughly chopped carrot tops
½ cup roughly chopped parsley
½ cup mint½ cup pumpkin seeds, or pistachios
¼ teaspoon salt
2 tablespoons lime juice
¼ teaspoon ground cumin
½ cup olive oil
Preparation
Step 1
Preheat the oven to 220°C.
Step 2
Scrub and rinse the carrots well. Remove the green tops and set aside for the gremolata.
Step 3
Slice carrots in half lengthwise. Spread across a parchment-lined baking sheet. Sprinkle with olive oil, maple syrup, cumin seeds, and salt.
Step 4
Roast in the oven for 20–25 minutes, or until tender and slightly crispy on the edges. Serve warm alongside your favorite balanced bowl or as a side dish with carrot top gremolata.
GREMOLATA:
Step1
Combine the carrot tops and herbs in a food processor. Pulse until broken down.
Step 2
Add the pumpkin seeds, salt, and lime juice. Blend again until well combined and smooth.
Step 3
Last, add the olive oil and pulse a few times to incorporate. Taste and adjust seasonings.
Store in an airtight jar in the fridge for up to 3 days until ready to use.