Add this Zero-Waste dish to your Thanksgiving dinner table this season.
This recipe is a wonderful way to use every part of the vegetable. The tender tops are fresh and clean-tasting while providing an additional carrot flavor!
Cover whole carrots in olive oil and salt, roast at 450 for about 30-45 minutes depending on the size of the carrot
Pulse carrot tops, garlic and nuts in a food processor or blender until finely chopped
Slowly add olive oil to desired consistency, stopping before the sauce becomes smooth
Add salt and lemon juice, pulse a few times until combined
Serve with the roasted carrots for a zero-waste meal
What you'll need:
1 bunch rainbow carrot, tops removed and set aside
2 T olive oil
Salt & crushed red pepper to taste
Carrot tops, roughly chopped (compost the base of the stems)
2 cloves garlic
¼ C nuts (pine, walnut or cashew)
½ lemon, juices
~ 1 C olive oil