Grilled Carrots with Carrot-Top Salsa Verde - Rachael Ray Every Day

    Grilled Carrots with Carrot-Top Salsa Verde

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    grilled carrots with carrot-top salsa verde
    • 4Servings

    Ingredients

    • 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

    Preparation

    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.