You are here

8 Unique Ways to Cook with Carrot Tops So You Can Stop Being Wasteful

Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

1 of 8

All photos

Here's one way to cut back on waste: use both the root (which is the orange part of the carrot) and the greens. While the root veggie is roasting, mix the carrot greens with some olive oil, onion, and garlic for a flavorful sauce. Spoon the chimichurri over the carrots and finish with a squeeze of fresh lime juice.

Get the recipe: Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

Photo: Jessica in the Kitchen

Turmeric Roasted Carrot Soup & Carrot Top Harissa

2 of 8

All photos

Even better than sweater weather, cooler temps also mean that it's soup season. This recipe for curry soup calls for carrots in the base and the greens in a harissa blend over top. Harissa is a spicy paste traditionally made with roasted red peppers and served over meat and fish but it tastes just as good on this vegan soup. (Slurp up these bone broth-based soups for another soulful cold-weather meal.)

Get the recipe: Turmeric Roasted Carrot Soup and Carrot Top Harissa

Photo: What's Cooking Good Looking

Carrot Top Pesto Pasta with Zucchini Noodles

3 of 8

All photos

For a twist on pesto, choose carrot greens along with the fresh basil. Using a mixture of angel hair and zoodles will lower your carb intake while maintaining the pasta flavor and texture—a win-win. Using a spiralizer is one of the easiest ways to crush your cravings for pasta and still feel full and satisfied. 

Get the recipe: Carrot Top Pesto Pasta with Zucchini Noodles

Photo: Healthy Nibbles and Bits

Beet Couscous with Balsamic Glazed Carrots & Carrot Top Dressing

4 of 8

All photos

Roasted beets and vegetable stock are blended, then fluffed with couscous to give it flavor (and color!). Carrot greens, basil, honey, and lime juice create a slightly sweet dressing for this vegetarian meal.

Get the recipe: Beet Couscous with Balsamic Glazed Carrots & Carrot Top Dressing

Photo: Cravings in Amsterdam

Sauteed Kale with Garlic and Carrot Greens

5 of 8

All photos

This green recipe is heavy on the carrot tops, so if you're sensitive to foods with alkaloids or nitrates you might want to try something a little less potent. Here, Italian seasoning and parmesan cheese spice up the kale and carrot greens. If you want some extra protein, try adding grilled shrimp or chicken.

Get the recipe: Sauteed Kale with Garlic and Carrot Greens

Photo: Hungry Wanderlust

Roasted Carrots and Couscous with Gremolata

6 of 8

All photos

You can easily use carrot greens as a herb topper for many dishes, much as you would with parsley. This recipe uses it in conjunction with parsley, garlic, and lemon zest in a gremolata. To add a little more substance, include chickpeas and feta to round out the meal.

Get the recipe: Roasted Carrots and Couscous with Gremolata

Photo: Naturally Ella

Carrot Greens and Chickpea Salad

7 of 8

All photos

Carrot greens and chickpeas are the "meat" of this salad but the whole thing gets elevated with a homemade honey dijon mustard dressing. Put the dressing on right before serving for crunchy greens or let sit for two hours if you prefer them wilted.

Get the recipe: Carrot Greens and Chickpea Salad

Photo: Cardo's Farm Project

Carrot Top Pesto Hummus

8 of 8

All photos

The carrot tops in this hummus recipe will give it a more herb-like and slightly sweet flavor. It's recommended that you make the pesto and hummus separately, then combine them for a smoother texture. Plus: You can use the leftover carrots for dipping. (Hummus flavors and recipes can be endless—try one of these 13 genius ways to make the popular Mediterranean spread.)

Get the recipe: Carrot Top Pesto Hummus

Photo: The Almond Eater

Comments

Add a comment