Chile Roasted Carrots with a Carrot Green Salsa
 
 
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Ingredients
  • One large bunch of carrots with their fresh greens attached (about 5-7 medium carrots), rinsed and peeled.
  • 1½ tender carrot greens
  • 2-3 Tablespoons olive oil
  • 2-3 Tablespoons chile powder
  • 1 teaspoon sea salt
  • ½ jalapeno, or poblano pepper, chopped
  • 1 lime
  • ½ small red onion, chopped
  • 3 Tablespoons olive oil
  • 1 can black beans
  • 1 teaspoon ground cumin
  • 6-7 corn tortillas
  • Crumbled goat cheese, feta, queso fresco, or shredded cheddar to taste
  • 2-3 radishes, thinly sliced (optional)
Instructions
Prep the carrot greens:
  1. Using a pair of kitchen shears, trim the soft frilly fronds of the carrot greens and discard the tough center stems. Rinse, and dry with paper towels. Set aside 1½ cups greens for this recipe and save the paper-wrapped greens in a plastic bag for use throughout the week.
Prepare the carrots:
  1. Preheat the oven to 400 degrees.
  2. Chop carrots into ½-inch pieces and toss with enough olive oil then chile powder and salt to coat lightly. Spread out in an even layer on a large sheet pan and roast until tender and beginning to brown, about 12-15 minutes.
Prepare the salsa:
  1. For a smooth salsa, place the carrot greens, pepper, onion, the juice of the lime into a blender and blend until well minced. Add olive oil and give a final blitz until the ingredients blend into a sauce.
  2. For a chunky salsa, hand chop and finely mince the carrot greens, pepper and onion, toss with the juice of the lime and mix well. Add the olive oil and stir well to combine.
For the beans:
  1. Empty the contents of the can into a small saucepan and add the cumin. Heat over medium high until beans are hot. Drain and discard the liquid
To assemble the tacos:
  1. Heat the corn tortillas on a very hot cast iron pan (or in a toaster oven...carefully watched) until pliable and lightly browned. Top a tortilla with a spoonful of black beans, then carrots and top with the salsa and a crumble of cheese. Sprinkle with radishes and additional carrot fronds, if desired.
Recipe by FamilyandForks at https://www.familyandforks.com/chile-roasted-carrots-carrot-green-salsa/