Charred Spring Vegetables with Herbed Carrot Top Dressing
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 herbed carrot top dressing.
Servings: 6 servings
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
Calories: 147kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 300mg | Potassium: 0mg | Fiber: 5g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg