I am always looking for interesting, new ways to prepare veggies. This recipe caught my attention because of the use of the carrot tops, and I often grill on my stove top with my favorite grill pan.
GRILLED CARROTS WITH CARROT TOP SALSA VERDE
You need 1-3/4 pounds thin carrots, peeled, plus 3 tablespoons chopped carrot greens. Also 6 tablespoons of extra virgin olive oil, 2 tablespoons each of chopped fresh parsley and basil, one clove garlic, chopped; one teaspoon lemon zest, plus one teaspoon lemon juice; and one teaspoon red wine vinegar.
Preheat grill to high. Brush carrots with one tablespoons oil. Grill, turning until tender, 10 to 15 minutes; season. In food processor, coarsely puree remaining ingredients, season. Drizzle over carrots. Serves 4 to 6.