Roasted Vegetables and Carrot Top Chimichurri

 3/4 cup finely chopped carrot greens 

1-2 cups of sliced zucchini or patty pan Squash. 

2 teaspoons dried oregano

¼ teaspoon cumin

1 teaspoon ground sweet paprika

½ teaspoon crushed red pepper flakes

1 garlic clove, minced

1 teaspoon salt

A few grinds of pepper

¼ cup white wine vinegar

¼ cup olive oil 

Roast carrots in a 450-degree oven for 10-15 minutes until tender.

Reduce oven temp to 350-degree and roast zucchini until tender.

Wash and dry your carrot greens well.

Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. 

Can be served with grilled sweet corn and roasted vegetables.

Carrot Top Gremolata

3 tablespoons finely chopped feathery greens from carrot tops, main stem removed 

1 garlic clove, minced

1 tsp lemon zest

Juice from one lemon

1 tsp sherry vinegar

1 tsp extra virgin olive oil

Kosher salt to taste

Combine all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Great to toss roasted veggies in. or the base for a fresh salad dressing.