Grilled Baby Carrots With Carrot-Top Cilantro Chimichurri Recipe

Serves 4 to 6

Ingredients

• 1 bunch rainbow baby carrots, tops reserved
• 2 Tbsp. olive oil
• ½ tsp. sea salt

Chimichurri

• 1 bunch reserved carrot tops
• 1 bunch cilantro, stems included
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ tsp. sea salt
• ¼ tsp. red chili flakes
• ¾ cup olive oil

Directions

Set a medium pot filled halfway with water over medium heat. Bring to a rolling boil. Peel the carrots and cook in boiling water for 3-4 minutes, or until slightly pliable. Carefully remove from water, cool and dry completely.

Preheat a grill pan over high heat. Toss the carrots in olive oil and sea salt, until they are evenly coated. Arrange in a single layer on pan and cook for 2 minutes per side, or until visible grill marks form.

For chimichurri, place the carrot tops and cilantro in the bowl of a food processor. Pulse until volume is decreased by 2/3. Add the garlic, red wine vinegar, sea salt, red chili flakes and olive oil and process until smooth.

To serve, arrange grilled carrots on a serving platter. Top with a few spoonfuls of the chimichurri. Serve either warm or as a chilled dish.

Olivia Roszkowski is an instructor at the Natural Gourmet Institute

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