Maple Carrots with carrot Gremolata

Salads & Sides

Roasted Maple Carrots with Carrot top Gremolata




carrot sides

When you have lots of carrots to use up, these roasted maple carrots with a carrot top gremolata is the perfect way to put them to good use and leave nothing to waste. Instead of throwing away the luscious, green carrot tops, use them here to make a fresh herby topping for your golden sticky carrots. Serve this as a side or even combine in a salad with some fresh feta.

If you prefer to use honey, drizzle it over at the end of the cooking instead.


  1. Preheat the oven to 200C and pop a tray in the oven with the nuts, keep an eye on them and let them toast then remove from oven, set the toasted nuts aside & pop the tray back in with the oil to heat.
  2. Meanwhile chop the carrots into chunks and slice off the carrot tops.  Toss the carrots in the hot oil and salt and pepper then roast for about 40-45 minutes, shaking the pan halfway through. After about 35 minutes, add the maple syrup then roast for another 5 – 10 minutes until tender and browning at the edges.
  3. Wash the carrot tops well and then finely chop a handful of them along with all the other ingredients and season with salt & pepper. Serve hot or warm. Any leftovers will be delicious in a salad with feta!


8 large carrots, in chunks, about 1.2 kg with their carrot tops
1 ½ tbsp ghee or coconut oil
2 tsp maple syrup, or raw honey
Sea salt & pepper
Carrot top topping
1 very large handful carrot tops (or more),
1 large handful mint leaves, I like a bit of basil & chives too
1 small handful cashews/almonds or any other nuts or seeds
2 tbsp extra virgin olive oil
Juice and zest of 1/2 lemon
Salt & pepper

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