• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    Home ยป Recipes

    Roasted Carrots & Carrot Top Salsa Verde

    Published: Jun 16, 2019 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท 1 Comment

    Jump to Recipe

    You know summer is really here when your usual veggie box carrots come in a pretty bunch with the frondy tops still attached.ย  It's such a shame to not use the tops as well as the carrots that I was inspired to use the tops to create a kind of salsa verde with them. So here we have Roasted Carrots & Carrot Top Salsa Verde.

    New carrots are so pretty with their lovely bright orange colour & greenest of green foliage that it seems such a waste to do anything but the simplest of recipes.

    this recipe

    I love the ethos of 'root to tip' cooking, using all the bits of the vegetable that you might not usually use, is economical if you grow your own, and means you get creative trying to use up all the edible parts of a plant. Obviously this isn't always practical, but if you find carrots with their tops on, radishes with their leaves still attached or beetroot in all it's whole glory, make sure you use every bit!

     

    Carrot tops aren't particularly delicious on their own, but they are full of nutrients. So it makes sense to add them to a green salsa with lots of other flavours. They provide bulk, a little green flavour & texture. Here the other flavours come from capers & mint which together create a slightly addictive tangy salty flavour that is the perfect foil for sweet roasted carrots.

    Carrots with Carrot Top Salsa Verde on a tray

    A salsa verde (aka green sauce) is super versatile, especially over summer months when green herbs are in abundance. I've used the leftover salsa (it makes a good jam-jar full) in a summer soup & have spread it on sandwiches. If the weather had been nicer (sigh!) we were planning to do a BBQ, where it wouldn't have been out of place spooned over grilled vegetables. Speaking of which, you could easily swap the carrots being roasted for the carrots being BBQ'd. It would up the roasty smoky flavour which would be so yummy with the salsa verde.

    ๐Ÿ“– Recipe

    Roasted Carrots & Carrot Top Salsa Verde

    Louise-Claire Cayzer
    A yummy vegan side dish of roasted carrots and carrot top salsa verde. The perfect dish for lovely new season summer carrots.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Course Side Dish
    Cuisine Vegan
    Servings 4

    Equipment

    • oven

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the Roasted Carrots

    • 15 small carrots (new summer carrots with their tops attached)
    • 1 tablespoon olive oil
    • 1 pinch sea salt

    For the Salsa Verde

    • 1 small bunch carrot tops (about 250g . wash carefully to remove grit)
    • 1 handful fresh mint (about 50g)
    • 1 tablespoon capers
    • 2 tablespoon nutritional yeast
    • 100 g pumpkin seeds (or use pistachio, pine nuts or cashews)
    • 4 tablespoon olive oil (you might need more to create the salsa.)

    Instructions

    For the Carrots

    • Chop the tops off the carrots & set aside
    • Heat the oven to Gas Mark 7 (220C)
    • Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it)
    • Roast for approx 20 minutes until softened and slightly scorched on the pointy ends.
    • Make the Salsa Verde while the carrots are roasting.

    For the Salsa Verde

    • Put all the ingredients into a blender or food processor & whizz until combined.
    • Taste & add extra olive oil or a little bit of the caper juice if needed.

    To assemble

    • Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salse verde in a little ramekin for people to help themselves to more.
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required