Roasted Carrots with Carrot Leaf Dressing

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When you buy carrots from the market in the middle of summer, they will most likely have their tops. It always feels like such a shame to chuck half the vegetable in the trash and so I tend to make the dressing in big batches and either freeze or start to drizzle on everything (eggs, fish, beans, and other roasted vegetables). But be warned the carrot top has a good deal of astringency, so balance with other herbs and the fat from the olive oil. I like pretty bitter flavors; if you don’t, simply add more herbs and oil to suit your taste.

  • 1 bu carrots with their tops
  • 1 bu parsley
    5 springs mint
  • 1 bu basil
  • 2 lemons, zest and juice
  • 1 orange, zest and juice
  • 1 small shallot, cut thinly
  • 1 C olive oil
  • 1 tsp salt
  1. Heat oven to 450F
  2. Cut the tops from the carrots
  3. Cut the carrots into 2 inch chunks
  4. Toss with a glug of olive oil, salt and pepper
  5. Roast in the oven until very tender about 1hr
  6. Meanwhile, wash, dry and roughly chop the carrot tops
  7. In a blender combine all the rest of the ingredients and puree until smooth
  8. Taste and adjust to your preferences
  9. Pull carrots from the oven, transfer to a serving dish and drizzle with spoonfuls of the dressing
  10. (I like to dot the whole thing with globs of Leelanau Cheese Fromage Blanc)

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