Chargrilled Carrots with Carrot Top Chimichurri
This recipe is so simple, and a great way to serve carrots during grilling season (which, to be honest, is year round at the Graham household). It uses the carrot greens for a chimichurri that goes over top of the grilled carrots -- don't ever throw the carrot tops away! Extra carrot tops can also be used to make great pesto. I love when you can use all parts of the produce and avoid any waste!
For char-grilled carrots:
1 bunch large carrots, with tops, washed
1/4 cup plus 3 tablespoons olive oil, divided
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 garlic clove, minced
1 teaspoon salt
1/4 cup white wine vinegar
1 tablespoon honey (optional) -- we used hot honey
1. Preheat grill to high heat (at least 400F).
2. Remove carrot tops from carrots and cut carrots in half or quarters lengthwise, depending on size. The carrot sticks should be approximately 1/2 inch wide.
3. Coat the carrots with the 3 tablespoons of olive oil and season well with salt and pepper. Place carrots directly on grill grate and cook until tender, turning occasionally but allowing them to develop grill marks.
4. For the chimichurri, wash and dry carrot tops. Finely chop carrot tops and mix together with spices and minced garlic. Add 1/4 cup of olive oil along with vinegar; season to taste with salt and pepper.
5. Serve carrots warm or room temperature, with chimichurri drizzled on top. We also topped ours with a generous drizzle of hot honey to ours, which really added a nice spicy sweetness to the dish.