Yes, we're talking about the green, stem-y tops of the carrot that you've probably just been tossing in the trash. Carrot tops can be eaten cooked or raw and, like the root, are a good source of fiber and vitamins A, C, and K.
Maple Garlic Roasted Carrots with Carrot Greens Chimichurri
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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
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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
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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
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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
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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
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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
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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
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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