Carrot greens are one of my favorite summer dishes.
The combination of roasted carrots, roasted potatoes, and roasted onions is a perfect meal for any occasion.
They’re also delicious served with some roasted cauliflower.
And the perfect summertime dish, too!
These carrot greens are packed with flavor, with plenty of fiber, and plenty of healthy fats.
You can make them as simple or as complicated as you want.
Just be sure to season with salt and pepper.
Carrot Green Recipe from NerdWallet 1 1/2 cups roasted potatoes (about 8 medium carrots) 1/4 cup chopped fresh garlic 1 cup peeled and chopped fresh parsley, plus extra for garnish (optional) 1 cup chopped green onions, plus additional for garnishes 1 cup shredded carrots 1 tablespoon extra-virgin olive oil 1/3 cup extra-vanilla almond milk, or 2 tablespoons milk of choice 2 tablespoons chopped fresh basil, plus more for garnishing Directions: Peel and cut carrots into small, round, and/or florets.
Chop parsley and onion into fine pieces.
Roast the carrots for about 5 minutes in a medium pot, then reduce the heat to medium and cook for another 10 minutes.
Add the garlic and parsley mixture and continue cooking, uncovered, until softened.
Add potatoes, carrots, parsley/onion mixture, and salt and/ or pepper to taste.
(I like to use the whole can of carrots for this.)
When the mixture is smooth and the potatoes are soft, add the olive oil and continue to cook until the vegetables are softened.
Serve hot with chopped basil.
Notes: If you don’t have roasted potatoes and/ors carrots, you can substitute them with roasted potatoes or other vegetables.
If you have leftover cooked carrot greens, they’ll keep in the fridge for up to 6 days in the freezer.
Nutrition Information Yield: 1 serving, Serving Size: 1 cup, Serving Calories: 225 Fat: 6g Saturated Fat: 1g Cholesterol: 0mg Sodium: 16mg Carbohydrates: 15g Fiber: 2g Sugar: 3g Protein: 8g 1 Serving, Serving: Calories: 205, Fat: 4g Saturation: Medium Source NerdWallet.com Nutrition Disclaimer