Grilled Carrots with Carrot-Top Salsa Verde

Name: Grilled Carrots with Carrot-Top Salsa Verde
Yield: 4
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

No waste here! Use whole carrots and all the greens in this delish side dish.

Author:: Rachael Ray Every Day
Updated:: Aug 6, 2018
Original:: Jun 10, 2016

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.