Carrot tops make a punchy sauce for their honey-glazed roots

Joe Yonan

THE WASHINGTON POST – Use the whole carrots, tops included, for this dish, roasting and glazing the roots with honey and repurposing the tops instead of parsley in a tart chimichurri sauce. A generous sprinkling of hazelnuts adds more crunch.

HONEY-ROASTED CARROTS WITH CARROT-TOP CHIMICHURRI

Total Time: 40 mins
Servings: Four

INGREDIENTS

One pound carrots with their tops

Three tablespoons extra-virgin olive oil, divided

Two tablespoons honey

One-and-a-half teaspoons fine sea salt, divided

Half cup hazelnuts

Half cup hot water

A quarter cup packed fresh oregano

Two cloves garlic, smashed

Two tablespoons red wine vinegar

Half teaspoon redpepper flakes

Honey-roasted carrots with carrot-top chimichurri. PHOTO: THE WASHINGTON POST

DIRECTIONS

Position one rack in the middle of the oven and another in an upper third, so that a deep skillet can fit, and preheat to 400 degrees.

Remove the carrot tops from the carrots and set them aside. Scrub the carrots, then halve them lengthwise. In a deep skillet fitted with a lid, toss the carrots with one tablespoon of olive oil, the honey and half teaspoon of salt.

Roast on the middle rack, covered, for 25 to 30 minutes, or until the carrots are fork-tender. Remove the lid, turn the oven to broil, and move the skillet to the top rack. Broil until the carrots brown and the honey thickens and bubbles, two to three minutes. Transfer to a serving platter.

While the carrots are roasting, spread the hazelnuts on a small baking sheet and roast for eight to 10 minutes, until fragrant and lightly toasted. Transfer the nuts to a clean dish towel, fold it over them, and rub and roll them until many of the skins loosen and come off. (It’s okay if they’re not fully skinned.) Chop the hazelnuts.

While the carrots and hazelnuts are roasting, rinse and dry the carrot tops and coarsely chop; you should have about one cup. Transfer to the bowl of a food processor and add the remaining one teaspoon of salt, the hot water, oregano, garlic, vinegar, red pepper flakes and the remaining two tablespoons of olive oil. Process briefly, until thoroughly combined but not pureed. (Alternatively, you can finely chop the ingredients by hand and whisk together in a mixing bowl.)

When the carrots are ready, pour the chimichurri over them and sprinkle with the hazelnuts. Serve warm or at room temperature.