Maple Glazed Roasted Carrots with Zesty Carrot Greens Chimichurri: A Naturally Sweet & Savory Side Dish
One of the true joys of my Saturdays, a ritual I cherish deeply, is visiting the farmer’s market. It’s a treasure hunt for fresh, organic, and often delightfully imperfect produce. These unique finds are, to me, a beautiful metaphor for life itself: discovering beauty and character in what might be considered flaws. On my last market visit, a vibrant bunch of carrots caught my eye – their earthy charm and natural variations promised something special. Little did I know, they would become the foundation for the most incredibly tender, flavorful, and divine maple glazed roasted carrots I’ve ever had the pleasure of tasting, especially when paired with a revelation: a homemade carrot greens chimichurri. This vibrant, herbaceous sauce is truly the unexpected star of the show, elevating a simple side dish into an unforgettable culinary experience that will quite simply blow your mind.
Preparing these beautiful carrots was a moment of delightful anticipation. They rested proudly in my fridge, occupying the prime top-shelf real estate, their various shades of orange and purple creating a natural work of art. For a couple of days, I almost forgot they weren’t just decorative! Some might shy away from carrots with bumps, bruises, or eccentric shapes, but it’s precisely these natural characteristics that draw me in. They speak of authenticity and a journey from the earth to my kitchen. My goal was to create a dish that would honor their natural state while significantly enhancing their inherent sweetness and earthy flavors. Roasting vegetables is an ideal method for this, as it coaxes out their sugars and caramelizes their surfaces, creating an irresistibly tender interior and a slightly crisp exterior. It’s a foolproof way to transform humble root vegetables into something extraordinary.
The transformation began with just a few simple ingredients: aromatic garlic, rich maple syrup, nourishing coconut oil, and fragrant fresh thyme. These elements coalesced into a delightful glaze that coated each carrot, working its magic in the oven. The result was a symphony of sweet and savory notes, yielding perfectly fork-tender, piping hot bites of pure heaven. These roasted carrots felt like a gourmet confection, almost like pieces of savory candy. But the culinary adventure didn’t end there. Next came the innovative carrot greens chimichurri – a verdant, zesty, and utterly addictive sauce that I’ve since found myself slathering on virtually every dish imaginable. It’s a testament to using every part of the plant, turning what might typically be discarded into a star ingredient.
My appreciation for chimichurri runs deep, having been a fan for many years. Its fresh, herbaceous profile always complements a wide variety of dishes, and I instinctively knew it would be the perfect partner for these sweet roasted carrots. The idea struck me to fully utilize the entire carrot, from root to green. After all, carrot greens are entirely edible and possess a delightful peppery, slightly bitter flavor that perfectly balances the sweetness of the roasted root. They resemble a thinner, more delicate cousin to parsley and cilantro, making them an ideal base for a chimichurri. I carefully washed and dried the vibrant greens, then combined them with classic chimichurri-esque ingredients: pungent red onion, a bright splash of vinegar, an abundance of minced garlic cloves (because, let’s be honest, in my kitchen, garlic is king – the Mr. and I easily go through three heads a week!), robust olive oil, a squeeze of fresh lime for acidity, and a hint of red pepper flakes for a gentle kick. Letting this vibrant mixture sit for a while allowed the flavors to truly meld and deepen, creating a sauce that is both complex and incredibly refreshing. You might even wonder why you haven’t been using carrot greens this way all along.
This homemade carrot greens chimichurri has quickly become one of the most delightful and versatile spreads I’ve ever encountered. As someone who absolutely adores anything with a bright, brine-y kick, this sauce perfectly captures the essence of a classic chimichurri, yet with a unique, earthy twist from the carrot tops. If you didn’t know it was made with carrot greens, you’d likely assume it was a traditional parsley or cilantro-based version. The magic truly happens when the flavors are given time to marry; after just two hours, the sauce tasted even better, and by the next day, it had reached a state of sublime deliciousness. For optimal flavor, I highly recommend preparing the chimichurri first, allowing it to reach its maximum potential before you generously smother it over your warm, tender roasted carrots. And seriously, don’t stop there – this chimichurri is fantastic on everything! I’ve enjoyed it on a spontaneous carrot greens and vegan goat cheese naan bread pizza for dinner, spread it on freshly baked homemade bread, piled it onto crackers, and yes, I’ve even been caught eating it straight from the bowl with a spoon. It is truly divine with a capital D, a vibrant addition that brings a burst of fresh flavor to any meal and helps reduce food waste by utilizing the often-overlooked carrot tops. This recipe doesn’t just deliver a delicious side dish; it offers a whole new perspective on how to enjoy the humble carrot.
Maple Glazed Roasted Carrots with Carrot Greens Chimichurri
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Ingredients
Carrot Greens Chimichurri
- 3 cups carrot greens, washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/3 cup red onions, finely chopped
- 3 cloves garlic, minced
- Freshly ground sea salt and black pepper to taste
- 2 tablespoons white wine vinegar, or any vinegar
- 1 1/2 tablespoons freshly squeezed lime juice
Maple Garlic Roasted Carrots
- 3 cloves garlic, sliced, or 1 teaspoon garlic powder
- 1 tablespoon coconut oil, or olive oil
- 1 tablespoon maple syrup, or agave
- 3 sprigs thyme, chopped or 1 teaspoon dried thyme
- Freshly ground sea salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 pound carrots, washed, dried and cut in half
- For topping: vegan feta and chopped parsley, if not using the Chimichurri
Instructions
Carrot Green Chimichurri
- Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.
Maple Garlic Roasted Carrots
- Preheat oven to 425℉/218℃. Line a baking sheet with a silicone mat or greased foil. Set aside.
- In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
- Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
- Roast for 15-18 minutes in the oven, watching to ensure they don’t burn.
- Remove and allow to cool slightly. Season with salt if necessary.
- Top with the chimichurri. Or top with vegan feta and chopped parsley. Enjoy!
Notes
If you try these Maple Garlic Roasted Carrots with Carrot Greens Chimichurri, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.