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Roasted Carrots with Carrot Greens Sauce

Photo by Diana Ngo

Photo by Diana Ngo

Like a produce Rapunzel, we're always looking for ways to put the long, luscious carrot greens to delicious use. Our friend Diana Ngo (@diningwithdiana) shared this root to leaf carrot recipe that celebrates every part of these colorful, seasonal carrots. She tops them with a delicious cilantro and cumin sauce made of their own greens. We recommend these served in blackened fish tacos with avocado daikon radish salsa and flour tortillas!  


Whole Roasted Coriander Carrots

  • 1 bunch of carrots, split in half lengthwise 
  • 2 tsp avocado oil
  • 1/8 tsp each ground coriander, cumin & granulated garlic
  • Salt and pepper, to taste

Cilantro Cumin Carrot Greens Sauce

  • 1 bunch carrot top greens, de-stemmed (substitute parsley if you don't have carrot greens) 
  • 2 tbsp cilantro, packed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp granulated garlic
  • 1/4c extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • Salt and pepper, to taste
  • Hemp or sesame seeds for topping (optional) 


  • Preheat oven to 400F
  • Toss carrots with a drizzle of oil and seasonings
  • Roast for 15-20 minutes, until tender and starting to crisp on the edges. 
  • Place sauce ingredients into a blender and blend until smooth (yields 3/4 cup)
  • Place about 2-4 tbsp of unsweetened cashew yogurt or plain yogurt onto a plate
  • Gently lay carrots on top of yogurt and spoon the sauce onto carrots
  • Drizzle with more yogurt
  • Sprinkle with hemp or sesame seeds, if you like! 

Recipe Variations: 

While rainbow carrots may be the most photogenic, you can really use whatever type of carrots you have around. If yours don't have the tops on, you can still make the sauce by using parsley or a mixture of parsley and cilantro. The yogurt sauce will benefit from fresh herbs like oregano, dill or mint, so use those if you have some around! If you like spicy food, try serving these carrots with Harissa!