Our fall carrots are ready at long last! Feel free to crunch away if you like your carrots raw. However, if you’re looking for a fantastic roasted preparation, this recipe for cooking them with butter (or olive oil) lets the natural sweetness of carrots truly shine.
As for the frilly tops, domesticated carrot tops are not poisonous, so don’t toss them out. Carrot tops are versatile edible greens that can be used as a substitute for parsley and are a fantastic addition to other recipes. Set aside carrot tops to add to: stocks, sandwiches, salads, soups, scrambled eggs, frittatas, or smoothies. Here’s a link to a myriad ideas on how to use these nutritious and delicious carrot top greens: A Year from Near’s Many Uses for Carrot Tops. For ideas for preserving carrot tops that you don’t want to use immediately, check out Farm to Table‘s post: How to Preserve and Use Carrot Tops.
Recipe adapted from: https://diethood.com/garlic-butter-roasted-carrots/