Winter and spring are the best times to cook with carrots. Freezing temperatures convert the starches in the root vegetable to sugar, making them sweeter. Cooking them in the oven at high temperatures compounds that sweetness by caramelizing the outside. Roasted carrots are delicious and economical. Yet somehow they’re completely underrated!

Of course, we want to utilize the tops as much as possible. Carrot greens can be tough in texture, depending on the age of the carrot when harvested. That’s why I look for young baby carrots harvested while still slim. Their leaves are more tender, and they’re the perfect size for roasting.

Carrot tops are kindof like a cross between parsley and arugula. They can be a little bit peppery. I love them blitzed into a green harissa, a variation of the North African chile paste, with cilantro, warm spices, and charred jalapeño. The subtle smoke and heat are a beautiful counterbalance to the sweet roasted carrots.

Roasted Carrots with Carrot Top Harissa

Recipe by Danielle Prewett

Serves

Ingredients

2 large bunches of baby or slender-sized carrots with tops, about 1 – 1 ½ pounds
Avocado Oil
Coarse sea salt and cracked black pepper
Carrot Top Green Harissa
¼ teaspoon cumin seed
¼ teaspoon coriander seed
1 jalapeno, halved (with seeds for spicy, or de-seeded for mild)
1 garlic clove, smashed
1 green onion, roughly chopped in large pieces
½ cup packed carrot top leaves
½ cup packed cilantro leaves
1 lemon, juiced
5 tablespoons olive oil
Coarse sea salt

Directions

Preheat the oven to 425°F. Scrub the carrots clean and cut the top off, leaving roots and about 1” of the stem intact (these will get crispy when roasted!) If the carrots are about 1“ in diameter, then leave them whole. If they’re thicker, slice in half or quarters lengthwise to get even-sized pieces. Place in a baking dish or sheet tray and drizzle with enough oil to lightly coat and season with salt and pepper.
Cover with foil and roast for 30 minutes. Remove the foil and roast for an additional 20 minutes until tender and the outsides are caramelizing.
Serve with the carrot top green harissa drizzled over the top.
Carrot Top Green Harissa
Heat a skillet over medium-high heat. Once hot, add the cumin and coriander seed and toast until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind to a coarse consistency.
In the same hot skillet, add the halved jalapeño, green onion, and smashed garlic clove. Allow them to gently char on one side and then flip. It should only take a moment for the garlic, but a couple of minutes for the jalapeño and green onion. Charring on the skillet adds a subtly smoky element to the harissa. Remove from the skillet and transfer to a mini food processor.
Add the remaining ingredients to the mini food processor, including the spices, and pulse to chop until it reaches even-sized pieces. Then grind until it reaches a smooth but textural consistency. Season to taste with salt and additional olive oil if too sour.
Store in an airtight container in the refrigerator until ready to serve. The harissa will keep for up to 3 days.