Honey-Glazed Veggies with Carrot Top Chimichurri

Carrots and squash on a white plate topped with carrot top pesto and goat cheese.

5 from 1 reviews

Carrots and squash pan-fried in a simple honey and olive oil glaze with a carrot top chimichurri sauce. You throw your carrot tops away? How dare you!




Carrot Top Chimichurri

Honey-Glazed Carrots


Carrot Top Pesto

  1. Cut carrot tops (leaves and some stem) and pulse in food processor with 2 cloves garlic until pieces are small and uniform. Save carrot stalks.
  2. Add lemon juice, olive oil and cumin to food processor. If you like your sauce a bit chunkier, pulse until wet ingredients coat dry (about 10 short pulses). If you prefer a smoother sauce, mix continuously about 10-15 seconds until sauce is smooth.
  3. Add salt and pepper to taste.

Honey-Glazed Veggies

  1. Heat skillet over medium heat.
  2. Whisk together olive oil and honey. Add butter to heated pan, then pour in olive oil and honey mixture, whisking on pan to combine with butter.
  3. Cut carrots and other seasonal veggies (I chose summer squash) into small pieces and add to pan, cooking ~10 minutes or until veggies are soft but not overcooked.
  4. When veggies are done, transfer to plate, top with crumbled goat cheese, drizzle with carrot top pesto and a small amount of salt and pepper if needed.
  5. Dig in! And pat yourself on the back for not throwing away perfectly good carrot tops. You’re a food waste warrior!


The carrot top chimichurri sauce will yield much more than needed for this recipe, so enjoy on on salads, veggies or meats!