Grilled Carrots with Carrot-Top Salsa Verde

No waste here! Use whole carrots and all the greens in this delish side dish.
grilled carrots with carrot-top salsa verde
  • 4Servings


  • 1 3/4 pounds thin carrots, peeled, plus 3 tbsp. chopped carrot greens
  • 6 tablespoons EVOO
  • 2 tablespoons each chopped fresh parsley and basil
  • 1 clove garlic, chopped
  • 1 teaspoon lemon zest plus 1 tsp. juice
  • 1 teaspoon red wine vinegar


Preheat grill to high. Brush carrots with 1 tbsp. oil. Grill, turning, until tender, 10 to 15 minutes; season. In food processor, coarsely puree remaining ingredients; season. Drizzle over carrots.