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.
Servings: 4
Equipment
- oven
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.