Cynthia's Kitchen - Using Carrot Tops

Roasted Carrots with Carrot Top Pesto

Preheat oven to 400 degrees. 

Trim carrot tops, leaving some stem attached.

Toss whole carrots and vegetable oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25 - 35 minutes. Let cool.

Pulse some garlic and walnuts, pecans, or sunflower seeds in a food processor until a coarse paste forms. Add some fresh herbs (basil, parsley, etc), some Parmesan, and reserved carrot tops. Process until a coarse paste forms. Add some olive oil and pulse until combined. Season with salt and pepper. Pour on roasted carrots. Serve at room temperature.

And another

Warm Carrot Top Salad

Heat a little olive oil in a saucepan and add a teaspoon of cumin. Stir and cook for a minute. Add chopped onion and sauté until translucent. Add a little chopped garlic if you have it. Then add two cups of cooked chickpeas and stir. After two or three minutes, remove from heat and fold in a cup of chopped carrot greens, some lemon juice or vinegar, and salt and pepper. Serve at room temperature. A refreshing salad that is great for a complement to a barbecue.