CRACKING Roasted Baby Carrots with Carrot-Top Salsa Verde
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: Sides & Sauces
Serves: 2 - 4
  • 2 bunches baby carrots, preferably organic
  • 1 tablespoon happy fat of choice, melted
  • Salt
  • 2 cloves garlic
  • ½ doz anchovies (in olive oil)
  • 2 tablespoons capers (drained)
  • 3 cups of carrot tops, loosely packed
  • 1 cup of flat leaf parsley, loosely packed
  • 15 mint leaves
  • 1 - 2 tablespoons fresh lemon juice (about half a lemon)
  • ⅔ cup Extra Virgin Olive Oil
  1. Heat your oven to 200°C/400°F
  2. Cut the tops off your carrots and give them a scrub under some running water. Pat dry and pop into a baking dish. Drizzle with melted fat and salt generously.
  3. Pop into the oven to roast for 20 - 25 minutes until cooked. Turn once during cooking.
  4. While your carrots are roasting, throw your garlic, anchovies and capers into the bowl of your food processor. Pulse until chopped.
  5. Wash and spin your carrot tops. Remove any woody stalks and roughly chop. Measure out 3 cups. Add these to the food processor.
  6. Wash and spin your herbs. Add these to the food processor along with 1 tablespoon of lemon juice. Mix.
  7. With the motor running, slowly pour the olive oil into the herb mix until thoroughly combined.
  8. Taste for seasoning. Add more salt and/or lemon juice as required.
  9. Serve the carrots and salsa verde hot or at room temperature.
To increase the servings for this recipe, just double up on the volume of carrots for roasting. There will be enough salsa verde to go around (just not as many leftovers!)
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