Charred Spring Vegetables with Herbed Carrot Top Dressing is a simple, easy and delicious dish! Your favorite spring vegetables are charred and then topped with a homemade herbed carrot top dressing.
Happy Spring! Tomorrow is the official start of spring and I am ready for the spring weather, fresh vegetables and new seasonal recipes. I’m definitely not ready for the spring pollen but I can deal with it if it means warmer spring weather. Spring brings even more fresh vegetables to harvest. Because I love my spring vegetables crisp and tender, I often char them. Today I’m sharing a simple recipe for Charred Spring Vegetables with Herbed Carrot Top Dressing.
Did you know that you can eat carrot tops? They are quite flavorful and a tasty substitute for herbs like parsley. Use the entire carrot by pulsing the carrot tops with fresh mint, chives, garlic, lemon juice and olive oil. The combination creates a simple pesto-like dressing that is packed with fresh spring flavor. For this recipe, you can use any combination of your favorite spring vegetables. I use asparagus, spring onions, radishes and peas. I love the contrasting colors and flavors. Best of all, this recipe is eaten warm, room temperature or cold. It is a great option for Easter, spring dinner parties or even meal prep.
Charred Spring Vegetables with Herbed Carrot Top Dressing is a simple side dish that is naturally gluten free, dairy free, paleo and whole 30 compliant. You really can’t go wrong with this dish. It is packed with the freshest colors and flavors for spring. I enjoy these vegetables all season long and hope that you do too!
Charred Spring Vegetables with Herbed Carrot Top Dressing
Ingredients
For the Charred Vegetables:
- 1 pound carrots with tops
- 1 pound spring vegetables, ie: asparagus, spring onions, radishes, peas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
For the Herbed Carrot Top Dressing:
- 2 cups leafy carrot tops, loosely packed (*can be substituted with flat leaf parsley)
- 1 cup about 1 bunch fresh mint, loosely packed
- 1/4 cup chopped chives
- 1 clove garlic, minced
- 1/3 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Instructions
- Cut the tops off of the carrots and set aside. Wash, peel and trim the vegetables and cut to roughly even sizes. Toss the vegetables with the oil and the salt.
- Preheat a 10" or 12" skillet over high heat until very hot.
- Add a single layer of vegetables to the skillet and give them a hard sear to slightly char them before flipping. Move the cooked vegetables to a serving platter and continue cooking the vegetables in batches until they are all charred.
- To prepare the dressing, add all of the ingredients for the dressing to a food processor. Pulse until the dressing begins to come together. Add additional lemon juice or olive oil until the desired consistency is reached. The dressing should be somewhat thick, like pesto.
- Top the charred vegetables with the dressing. Serve warm, room temperature or cold. Enjoy!
Notes
- These can be served warm or cold.
Nutrition
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