Carrot Top Salsa Verde With Chili Honey Glazed Roasted Carrots


Being a natural redhead, I never really understood the nickname "Carrot Top". I mean, they're green, ammiright!? Anywho... those overlooked greens on your bunch of root veggies are worth saving. They are rich in vitamins (heavy hitters, in fact. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium) and make for some pretty epic variations of chimichurri, pesto and even salsa verde. 


We're just at the start of carrot season, which is the perfect excuse to use the entire veg in an a unique side dish. I'm pretty sure you might find this to be your go-to for dinner parties and pot lucks alike. The salsa verde is complex and bright with acid and herbaceous notes - even a hint of umami from anchovy paste. The sweet roasted carrots get spicy hit with the surprising heat from a chili honey glaze. To round it all out, we're swiping the plate with a tart and tangy yogurt, Labneh,  sprinkled with a blend of Mediterranean spices.

PS: if you're not into anchovy paste, don't worry - try substituting that brine flavor with capers. This really can be a "make it to your liking" type of dish. In fact, don't limit this salsa verde recipe to just vegetables (but it would be amazing on roasted radishes now that I think of it), it would be incredible on a piece of grilled meat or even tossed in some baked tofu. It truly is a versatile sauce!

Plating Suggestions

To get a perfect swipe of yogurt, reach for an oversized serving spoon. Place the dollop at 10:00 on a circular plate and then slowly pull down around the curve of the dish. This should be done several times thinning out the layers with each pass.


For a stellar stack, use tongs to layer carrots at different angles and alternate colors for a vibrate pop. Once stacked carefully brush on chili glaze and top with salsa verde. Bonus points for flowering buds such as blooming cilantro and arugula which are both great container plants you can tend to from the smallest of patios or window sill.

Carrot Top Salsa Verde for the win! Get on it now, have fun with it. This dish plates up gorgeously no matter how you go about it, especially when using tri-color heirloom carrots. So the next time you're at the market don't let them cut off your carrot tops...or make that joke when you see a redhead next.

More carrot recipes to come...stay tuned!



  • 3 TBS white wine vinegar

  • 1 pinch kosher salt

  • 1 bunch of green carrot tops, shopped (aprox 1/2 cup)

  • 1 tsp anchovy paste

  • 2 garlic cloves

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh parsley

  • juice from 1/2 fresh lemon

  • 2 tablespoons olive oil


Add all the ingredients into a food processor and blend until all ingredients are finely chopped. Add more greens, acid or oil as desired. Can be refrigerated a few days ahead of serving.



  • 1 - 2 bunches heirloom tri-color carrots

  • olive oil, salt and pepper to coat

  • Labneh or greek yogurt

  • Mediterranean spice blend such as dukkah

  • 1/4 cup organic honey

  • 1 - 2 tsp chili powder or cayenne pepper

  • Carrot top salsa verde


Coat raw carrots with olive oil, salt and pepper. Keep smaller root vegetables whole, while cutting larger thick ones into thirds.  Arrange in a large cast iron skillet and roast in the BBQ over medium heat for 45-50 minutes, tossing occasionally until slightly blistered on all sides and fork tender. Alternatively you can roast in the oven at 350 for aprox the same amount of time.

In a large dish swipe a generous scoop of labneh and sprinkle spice blend on top. Warm honey and mix in chili spices. Arrange carrots on top of dish and brush generously with chili honey. Drizzle entire plate with carrot top salsa verde, garnish with edible flowers such as blossoming arugula or cilantro. Enjoy warm as a unique side dish!