I know what you are thinking, carrot greens chimichurri? Yes, you have got to try it … and why not with these Honey Ginger Glazed Carrots.
When I went to the Farmer’s Market last weekend, they had they gorgeous carrots and I overheard two ladies talking about using the greens to make a dipping sauce. Brillant!
What dipping sauce could I make? Then I thought about the chimichurri sauce I made with lamb, caramelized carrots and beet puree awhile back. Bingo!
For the chinichurri, I would substitute some of the parsley for the carrot greens. And for the carrots, I would combine my recipes for honey glazed roasted carrots (recipe included in my A Gluten Free Christmas eCookbook) and caramelized carrots together.
For presentation purposes, I left them whole and unpeeled. I think they look very elegant on the platter. Don’t you?
But trim or cut to your liking. You can even use baby carrots for this dish. Also, I strongly recommend using a parchment lined cooking sheet. The honey based glaze can be pretty sticky–which is great for the carrots but not so great for the clean-up.
- For the Carrots
- 1 pound carrots with tops, washed (whole or cut into pieces–larger carrots may need to be halved lengthwise)
- 2 Tablespoon extra virgin coconut oil
- 2 Tablespoons raw honey
- 1 Tablespoon brown sugar
- 1” fresh ginger, grated
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and Pepper, to taste
- For the Chimichurri
- ½ cup carrot greens
- ½ cup packed fresh Italian parsley leaves
- 2 medium garlic cloves, peeled and smashed
- ¾ cup extra virgin olive oil, divided
- 2 teaspoons dried oregano
- 2 Tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together honey, coconut oil, ginger, garlic, brown sugar, chili powder, cumin, salt and pepper. Toss carrots with glaze (in a large bowl, or right on the foil-lined pan).
- Bake for 15-25 minutes (depending on the size of your carrots), turning and stirring once during cooking, until carrots are tender.
- For the chimichurri, add all ingredients but olive oil to high speed blender. Process until desired consistency. Transfer to a bowl and and remaining ¼ olive oil.
- Serve roasted carrots drizzled with chimichurri sauce.
I hope you love them as much as we do!