Pan Roasted Carrots with Carrot Top Salsa

Pan Roasted Carrots with Carrot Top Salsa

1 bunch Carrots with Greens, chop carrots length wise in half

½ cup roughly chopped parsley

2 Green Onions, finely chopped

¼ cup Capers, minced

Zest from 1 Lemon

Salt and Pepper

Cut the greens from the carrots, chopping out the stems and keeping only the soft feathery parts. Rinse and spin them dry like salad greens. Roughly chop the carrot greens and combine them with parsley, scallions, capers, and lemon zest. Add 1/4 tsp salt and several sprinkles of black pepper. Stir in ½ cup Olive Oil and a few splashes of hot sauce, if you like it spicy!

Heat a large cast iron over medium heat and lay carrots in the skillet. Cook until you can hear a bit of sizzling. Add some olive oil at this point and continue to cook carrots, rolling to brown each side, for 30 minutes or until you can smash them a little with a fork. Alternatively, you can grill the carrots, turning often, to soften and brown on all sides.

This dish is best served with seafood, however over chicken or cooked garbanzo beans would also be lovely. Toss carrots, protein of choice, carrot top salsa, pickled pepper of choice (optional, I like pepperoncini), and fresh avocado. Sprinkle it with lemon juice and enjoy it warm!