Roasted Carrots with Cilantro-Pistachio Carrot Top Purée Recipe

The perfect side dish is like an amazing supporting actress, bold enough to be memorable but knows enough restraint that it doesn't steal the spotlight. And, when entertaining, that means the dish is largely make ahead and versatile enough to be served with a roast or a salad. This roasted carrot dish is just that!

5 from 1 vote

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Prep Time 15

Total Time 1 40

Course Side

Cuisine American

Diet Gluten Free, Vegetarian

Servings servings

Calories 167 kcal

Ingredients

Make The Garlic Confit:

1 head garlic
extra-virgin olive oil

For The Roast Carrots:

3 bunches carrots (about 1 1/2 pounds carrots) with carrot tops
extra-virgin olive oil
kosher salt
Freshly ground black pepper

For The Carrot Top Purée:

1/2 cup extra-virgin olive oil
reserved carrot tops
1 bunch Fresh flat-leaf parsley leaves tough stems trimmed
1 bunch fresh cilantro leaves tough stems trimmed
1/4 cup freshly squeezed lemon juice plus more for serving the carrots
1/4 cup finely chopped pistachios plus more for garnish, if desired
Pinch ground coriander
Drizzle honey
kosher salt
Freshly ground black pepper

Instructions

Make The Garlic Confit: To make the garlic confit, place the garlic in a sauté pan and cover with olive oil. Set over medium heat and heat until the oil starts to bubble. Reduce the heat to low and cook, checking every 30 minutes until the garlic is soft, at least 1 hour. Let cool.
TIP: Can be made up to two weeks in advance. Store refrigerated in an airtight container and bring to room temperature to use.
Roast The Carrots: Heat oven to 400°F and arrange a rack in the middle. Cut carrot tops off carrots and wash in several changes of water. Place carrots on a rimmed baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Roast until knife tender, about 25 minutes. Set aside.
Make The Carrot Top Purée: Bring a saucepan of heavily salted water to a boil over high heat. Discard the tough stems from the carrot tops then roughly chop the leafy tops, add to the boiling water, and cook for 5 minutes.
Drain and place in a bowl of ice water. When the carrot tops are cool, squeeze out the water until completely dry. Place in a blender and add the parsley, cilantro, 1/3 cup of the olive oil and all the lemon juice, 2 of the confit garlic cloves, pistachios, coriander, and a pinch of salt and pepper.
Add a drizzle of honey and blend until very smooth; taste and adjust the seasoning with more olive oil, honey, lemon, salt or pepper, as desired.
Serve: Mash the remaining garlic confit and toss with the roasted carrots. Add a touch of lemon juice to balance the oil. Arrange carrots on a serving platter and top with purée and pistachios, if using.

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Nutrition

Serving: 1servingCalories: 167kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 186mgPotassium: 1028mgFiber: 9gSugar: 13gVitamin A: 43969IUVitamin C: 43mgCalcium: 127mgIron: 2mg

Keyword side dish