For the Roasted Carrots

5-10 new summer carrots with tops attached

1 tbsp olive oil

1 pinch sea salt

For the Salsa Verde

1 bunch carrot tops; wash carefully to remove grit

1 handful fresh mint

1 Tbsp capers

2 Tbsp nutritional yeast

¼ cup pine nuts or cashews

4 Tbsp olive oil

For the Carrots

Chop the tops off the carrots & set aside

Heat the oven to 425⁰.  Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it).  Roast for approx 20 minutes until softened and slightly scorched on the pointy ends. Make the Salsa Verde while the carrots are roasting.

For the Salsa Verde

Put all the ingredients into a blender or food processor & whiz until combined.

Taste & add extra olive oil or a little bit of the caper juice if needed.

Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salsa verde in a little ramekin for people to help themselves to more.

Adapted from Six Seasons by Joshua McFadden