Easy Roasted Carrot Fries with Carrot Top Chimichurri (AIP, SCD)
 
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Carrot greens are such a neglected vegetable. Did you know that they are very similar to parsley, and in fact are closely related? That makes them wonderful to use in a chimichurri, which is traditionally made from parsley and used as a condiment for steak in South America. When you can find a bunch of carrots with the greens intact, grab them up so that you can make this bright, fresh, herbaceous sauce that pairs perfectly with roasted carrot fries! Serve it with a steak so that you can use some of the chimichurri there, too.
Author:
Recipe type: Side
Serves: 2-3 servings
Ingredients
FOR THE CARROT FRIES
  • 6–7 medium carrots (about 1 bunch)
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon fine Himalayan salt
  • Freshly cracked black pepper, to taste
FOR THE CHIMICHURRI
  • 1 cup (60 g) chopped carrot greens, thick stems removed (about 1 bunch)
  • ½ cup (120 ml) extra-virgin olive oil
  • 2 tablespoon (30 ml) red wine vinegar or coconut vinegar
  • 1 teaspoon fine Himalayan salt, or to taste
  • 1 tablespoon (9 g) minced garlic
  • ½ teaspoon red pepper flakes (OMIT for elimination phase of AIP)
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. To make the fries, cut the tops off the carrots and set them aside for the chimichurri. Peel the carrots and cut them in half crosswise. Take the bottom, thin halves and cut them in half lengthwise. Take the top, thick halves and cut them lengthwise into quarters. This will give you spears that are about the same size.
  3. Place the carrot spears on a metal baking sheet and drizzle with the oil. Sprinkle the salt and pepper on top. Use your hands to rub the oil and seasonings onto every carrot spear. Spread them evenly on the baking sheet, ensuring they aren’t crowded. Roast the carrot spears for 15 to 20 minutes, turning them halfway through cooking.
  4. While the carrots are roasting, make the chimichurri. Massage the carrot greens, olive oil, vinegar and salt together with your hands in a bowl until the greens release some of their water and they soften. Stir in the garlic and pepper flakes (if using). Serve the carrot fries with the chimichurri on the side as a dipping sauce, or spread it on top of each serving.
Notes
Chef’s Note: If you can’t find carrots with the greens attached, you can substitute flat leaf (Italian) parsley in the chimichurri.

Reprinted with permission from Fast & Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Co. 2020. Photo credit: Jean Choi
Recipe by Gutsy By Nature at https://gutsybynature.com/2020/03/31/easy-roasted-carrots-aip-scd/