Carrot Top Salsa Verde with Roasted Root Vegetables

Perfect for a winter day, this side dish pairs starchy roasted root veggies with a savory fresh herb sauce made from the carrot tops, adding a new dimension of flavor and making use of the whole vegetable.
Salsa Verde
3 tablespoons capers, drained
2 whole cloves garlic, peeled
5 anchovy fillets (optional)
Tops from 1 bunch carrots, washed well and chopped
1 tablespoon fresh rosemary
1 tablespoon fresh oregano or other tender herbs, such as chives, fennel fronds, or marjoram
2 teaspoons fresh thyme
1⁄4 teaspoon red pepper flakes
1 tablespoon fresh lemon juice, plus more to taste
2⁄3 cup extra-virgin olive oil
Freshly ground pepper

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Place the capers, garlic, and anchovies in a food processor. Pulse until finely chopped. Add the carrot tops, rosemary, oregano (or other herbs), thyme, red pepper flakes, and lemon juice, and process until finely chopped. With the processor running, gradually pour in the olive oil and purée until very smooth. Season to taste with pepper and more lemon juice.
Roasted Vegetables
1 pound fingerling or small Yukon gold potatoes, halved
1 bunch carrots, peeled or scrubbed and halved lengthwise
1 pound parsnips or turnips, cut into long wedges
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Preheat oven to 400°. Place the potatoes, carrots, and parsnips in a large bowl with the olive oil and salt and pepper to taste. Toss to coat. Spread the vegetables out in a single layer on two rimmed baking sheets with the potatoes cut-side down. Roast until the vegetables are tender and golden, 30-40 minutes, flipping the potatoes and stirring the other vegetables halfway through and removing vegetables as they are done. Serve the vegetables warm, drizzled with the salsa verde.
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