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carrot tops

Using the whole vegetable with root to stem cooking

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By Marisa Kerkvliet

One of the great benefits of shopping at the Saratoga Farmers’ Market is having access to the whole form of a variety of fresh fruits and vegetables. When making my recipe for sheet pan chicken with carrots, potatoes, and carrot top pesto, you can gather most ingredients from local farms at the farmers’ market.

Photo provided by Green Jeans Market Farm

You will find brightly colored piles of fresh young carrots in the fall with their vibrant green tops still attached. Carrot tops are highly nutritious and packed with vitamin A and vitamin C and a decent amount of calcium and iron. Carrot tops can be used just as any other dark leafy greens and can be stirred into soups, sauteed with butter and garlic, or blended into a flavorful fall pesto.

If carrot tops are unavailable, you can make this recipe with fresh parsley instead. The carrots sold with their tops attached are freshly harvested and have tender skin that does not require peeling. Just scrub the carrots well to remove any dirt and ensure the carrot tops are clean. You can leave 1-2 inches of the stems attached to the top for added visual interest for this dish. If your carrots vary in size, cut the larger ones in half lengthwise so they have a similar diameter to the smaller ones to ensure even roasting.

Photo by Pattie Garrett

Potatoes work well in this recipe, but other in-season fall vegetables such as delicata squash, sweet potatoes, cauliflower, or brussels sprouts would be delicious as well. You can use any size of potatoes, but, just like the carrots, make sure they are all cut to be about the same size. Cut smaller potatoes in half and larger ones into quarters.

Any leftover carrot top pesto can be stored in an airtight jar in the refrigerator for 3-4 days. This pesto also makes an excellent spread for grilled sandwiches, a topping for fried eggs, or a base for homemade salad dressing.

I enjoy developing recipes and sharing wholesome food using my background in nutrition and culinary arts. For more seasonal, whole-food recipes for the everyday home cook, visit my Instagram @Lemon.thyme.kitchen. And visit the Saratoga Farmers’ Market for the freshest, locally sourced ingredients.

This week’s recipe: Sheet Pan Chicken with Carrots, Potatoes, & Carrot Top Pesto

Photo by Marisa Kerkvliet

Sheet Pan Chicken with Carrots, Potatoes, & Carrot Top Pesto

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Recipe by Marisa Kerkvliet
Yields: 4 servings

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Marisa Kerkvliet

Sheet Pan Chicken and Vegetables
● 2 pounds bone-in chicken thighs and legs*
● 2 bunches rainbow carrots*
● 1.5 pounds red or gold potatoes*, cut in half
● 2 tablespoons olive oil
● 2 teaspoons kosher salt
● 1 teaspoon paprika
● ½ teaspoon freshly ground black pepper

Carrot Top Pesto
● 2 cups packed carrot tops*
● ¾ cup extra virgin olive oil*
● ½ cup walnut halves, plus extra for serving
● ⅓ cup finely grated parmesan cheese
● 2 cloves garlic*
● ½ lemon, juiced (about 2 tablespoons)
● ¼ teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper

Instructions
1. Preheat the oven to 425 degrees. Arrange the chicken, carrots, and potatoes on the sheet pan and drizzle on the olive oil. Sprinkle on the salt, paprika, and black pepper. Use clean hands to toss all of the ingredients together and rub the spices into the chicken and vegetables. Arrange in a single layer with the chicken skin facing up.
2. Bake for 30-35 minutes or until the chicken is cooked through and reaches 165 degrees F and the vegetables are tender and lightly browned.
3. While the chicken and vegetables are roasting prepare the carrot top pesto by combining the carrot tops, olive oil, walnuts, parmesan cheese, garlic, lemon juice, salt, and pepper in the work bowl of a food processor. Pulse until everything is thoroughly combined and smooth.
4. Transfer the cooked chicken and vegetables to a serving platter, and drizzle on the pesto. Top with additional chopped walnuts if desired and serve immediately.

Photo by Marisa Kerkvliet

Carrot Top Pesto

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Photo by Barb Biagioli

Recipe provided by Barb Biagioli, board-certified holistic health coach and nutritional consultant
www.barbbiagioli.com and on Instagram at @barbbiagioli

Ingredients
● 2 bunches of carrot top greens*, destemmed
● 1/2 cup basil*
● 1/2 cup walnuts
● 3 garlic cloves
● 1 lime, juiced
● 1/4 cup olive oil*
● 1 tsp Himalayan salt

Instructions
1. Place the garlic and walnuts into a food processor. Blend until emulsified.
2. Add the remaining ingredients and blend. You may also add water in tiny amounts to help thin or continue using oil. Continue to blend until smooth. Enjoy on sandwiches, in pasta, on power bowls or in salads, as a dipping agent from summer veggies.