Although you can find whole carrots year-round, they’re at their peak in spring, which means there’s no better time to add carrot recipes to your weeknight dinners, Easter lunch, or Mother’s Day brunch. They’re naturally sweet, versatile, and just as delicious roasted and caramelized as they are raw in salads.But before you toss those leafy green carrot tops, think twice. They’re worth saving—carrot tops can be turned into bright, flavorful additions that bring a fresh, herby boost to all kinds of dishes.
Can You Eat Carrot Tops?
There has been some confusion about whether or not carrot tops are poisonous, but the good news is that you can put those fears to rest. Not only are carrot tops edible, but they also contain beneficial nutrients like vitamin C and potassium. Even if you’ve never cooked with carrot tops before, they’re worth experimenting with—both to add fresh, herbaceous flavor to dishes and to reduce food waste. Read on for five ways to use carrot tops.
Make Pesto
One of the most popular ways to use up carrot tops is by blending them into a vibrant pesto. While basil pesto is the most traditional, versions made with other greens like parsley, arugula, and, yes, carrot tops, are also delicious. Ree Drummond’s recipe for carrot soup features a carrot top pesto: the leafy greens are blended with roasted almonds, parmesan cheese, garlic, lemon, and olive oil to create a fragrant riff on the classic Italian recipe. It’s an especially good match for the soup’s sweet, creamy base.
Make Chimichurri Sauce
Chimichurri is a South American herb sauce that’s traditionally made with herbs like parsley and oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Swap some of the usual herbs for finely chopped carrot tops, which add an herbaceous, slightly bitter flavor to the sauce. Chimichurri is delicious drizzled over seared steak, grilled chicken, or even roasted vegetables.
Toss Them with Roasted Vegetables
If you want to jazz up roasted spring or root vegetables like potatoes, parsnips, or even carrots, add some finely chopped carrot tops to the mix. Toss the leafy greens with the vegetables after they’re done roasting for a bright, flavorful side dish.
Whisk Them Into Salad Dressing
Whether you’re making a simple homemade vinaigrette or the herbaceous dressing in this green goddess salad, carrot tops make a great addition. Their bright color and slightly bitter flavor provide a fresh, herbaceous contrast to the rich, tangy notes often found in salad dressings.
Add Them to a Grain Bowl
Grain bowl recipes offer the perfect blank canvas for seasonal produce and herbs. Start with a bed of farro, barley, quinoa, or rice (or a combination!), then stir finely chopped carrot tops directly into the warm grains to infuse them with fresh, herbaceous flavor. Layer on meats and crunchy vegetables as you like, and finish with an extra sprinkle of carrot tops for a bright, fragrant boost.
