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Roasted Carrots & Carrot Top Salsa Verde

A yummy vegan side dish of roasted carrots and carrot top salsa verde. The perfect dish for lovely new season summer carrots.
Prep Time20 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Vegan
Keyword: carrot, salsa verde
Servings: 4
Author: Louise-Claire Cayzer


  • oven


For the Roasted Carrots

  • 15 small carrots new summer carrots with their tops attached
  • 1 tbsp 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 Tbsp capers
  • 2 Tbsp nutritional yeast
  • 100 g pumpkin seeds or use pistachio, pine nuts or cashews
  • 4 Tbsp olive oil you might need more to create the salsa.


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.