Serves 4 to 6


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

  • 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


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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