Roasted Carrots with Carrot-Top Chimichurri

Ingredientes

1 bunch of carrots with greens (~1 lb of carrots)

extra virgin olive oil, salt, black pepper

¼ cup labneh (or 2:1 greek yogurt to crème fraîche if you don’t have labneh)

for the carrot top chimichurri:

1 clove from a medium shallot, finely minced

1 clove garlic, finely minced

¼ cup flat-leaf parsley, chopped

½ cup carrot tops, thick stems removed

¼ cup extra virgin olive oil

2–3 tbsp red wine vinegar (some are more acidic than others)

¼ tsp salt, plus more to taste

Instrucciones

halve the carrots lengthwise, then cut into 3-inch pieces. if some are extra thick, quarter them so they roast evenly. toss with olive oil, salt, and pepper until everything’s lightly coated. spread on a baking sheet and roast for at 400F for ~30 minutes, flipping halfway through, until the edges are golden and the centers are tender.

while the carrots roast, make the chimichurri. mince the shallot and garlic, sprinkle with ¼ tsp salt, and let them sit a few minutes to mellow out. chop the parsley and carrot greens finely, then mix everything together in a bowl — olive oil, red wine vinegar, the shallot-garlic mix, and salt. let it sit for about 10 minutes so the flavors settle in. taste and adjust salt and vinegar.

to plate, spread a thin layer of labneh on the bottom of a plate. lay the roasted carrots on top — flat instead of stacked so they touch the labneh underneath. spoon over the carrot top chimichurri.