Ingredients
1 lb. small carrots, peeled (halved if medium)
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 c. carrot tops, washed and finely chopped
1 garlic clove, grated or minced
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1/2 c. whole milk ricotta
1 tbsp. chopped roasted pistachios
Preparation
Step 1Heat grill or grill pan on low until very hot, about 5 minutes. Toss carrots in olive oil and season with salt and pepper. Place carrots on grill and cook, covered, turning occasionally, until fork-tender and lightly charred, about 25 to 30 minutes.Step 2Combine all chimichurri ingredients in a medium bowl and stir to combine.Step 3Spread ricotta in the center of a serving dish until it is about ¼” thick. Top with grilled carrots, chimichurri, and a sprinkle of pistachios.
The good news is that your hard work will be rewarded; the carrot’s natural sweetness comes out during cooking, a complementary foil to the smoky char achieved on the grill. We love serving this veggie side atop creamy ricotta, with a punchy carrot top-based chimichurri for some brightness. Smaller carrots are especially good here, but if your carrots are on the larger side, feel free to halve or quarter them lengthwise. The thicker the carrots, the longer the cook time. First time cooking with carrot tops? We think you’ll love them. With an ultra-verdant, vegetal flavor, they’re delicious in place of herbs or bitter greens. If you can swing it, we’d suggest picking up organic carrots, whose greens are less likely to have been exposed to pesticides while growing. When it comes to preparation, be sure to wash your greens thoroughly to remove any soil. Similar to herbs like cilantro and parsley, the tender leafy ends of the carrot tops have the mildest, least bitter flavor, and that’s what we prefer for this recipe. Simply pinch off the leafy tender ends and discard the thick central stem. Made this? Let us know how it went in the comment section below!
