Dinner/Mains

July 25, 2024

Roasted Carrots with Carrot Top Couscous

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Roasted Carrots with Carrot Top Couscous is a beautiful spring-to-summer dish that makes use of the whole carrot, from top to bottom. Infused with Mediterranean-inspired flavors, this recipes makes a great vegetarian main or a side for a grilled protein.

Did you know you can eat the lacy, leafy tops of carrots? Carrots belong to the same family of plants as parsley, and the carrot tops have a similar bright, grassy flavor as parsley. You can use the leafy tops just like you would another herb, and blend them into a beautiful green pesto sauce! In this pesto, I’ve paired the carrot tops with mint, which adds another level of freshness and flavor to the earthy, spiced, roasted carrots in this dish.

This recipe is full of Mediterranean-inspired flavors, from citrus and olive oil, to cumin and coriander, all woven throughout the fluffy couscous and roasted vegetables. Golden raisins are folded into the cooked couscous, and add juicy little pops of sweetness to this savory dish. A sprinkle of crumbled feta at the end adds extra saltiness and satisfaction, but you can leave it out if you’re looking for a fully vegan meal. 

Roasted Carrots with Carrot Top Couscous could easily be served in individual bowls for a quick weeknight meal, but it makes an impressive presentation assembled on a large platter for a dinner party, too! Pick up a bunch of carrots that still have their full, leafy tops and make this dish soon!

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Ingredients assembled for Roasted Carrots with Carrot Top Couscous
Assemble your ingredients.

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Stages of preparing vegetables to roast
Start by getting the vegetables into the oven to roast, as they take the longest to cook. The remaining preparation can be done with the vegetables roast.

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Making carrot top pesto
Next, make the carrot top pesto by placing all of the ingredients into a small food processor or blender and blending until smooth.

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Making the couscous
Next, prepare the couscous according to package directions. After the couscous is cooked, fluff it with a fork, fold in half the carrot top pesto, and the golden raisins.

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Stages of assembling Roasted Carrots with Carrot Top Couscous for serving on a large platter
Assemble the Roasted Carrots with Carrot Top Couscous, either in single serving bowls or on a large platter: start with a bed of couscous, then the roasted vegetables, then the carrot top pesto, and garnish with crumbled feta and chopped pistachios.

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I really love serving this on a large platter, garnished with sprigs of mint and lemon wedges.

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Roasted Carrots with Carrot Top Couscous is so springy and delicious!

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Roasted Carrots with Carrot Top Couscous

Roasted Carrots with Carrot Top Couscous is a beautiful spring-to-summer dish that makes use of the whole carrot, from top to bottom. Infused with Mediterranean-inspired flavors, this recipes makes a great vegetarian main, or lovely side dish.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

30

min

total:

45

min

Print It

Ingredients

For the carrot top pesto:

1 large bunch carrot top greens, leaves removed

1/4 cup fresh mint leaves, packed

2 large garlic cloves

Juice of 1 lemon

1/4 cup roasted pistachios

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

2/3 cup extra-virgin olive oil

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For the bowls:

1 large bunch carrots, peeled, sliced

1 medium yellow onion, thinly sliced

15-ounce can chickpeas, drained, rinsed

2 Tbsp. olive oil

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. ground cinnamon

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 1/2 cups couscous, dry

3/4 cup golden raisins

4 ounces crumbled feta cheese

Chopped pistachios, optional

Instructions

  1. Preheat oven to 425 degrees F. 
  2. In a large bowl, combine sliced carrots and onions, chickpeas, olive oil, cumin, coriander, cinnamon, salt and pepper. Toss until vegetables are evenly coated in oil and spices. Transfer the mixture to a large rimmed sheet pan. Roast at 425 degrees F for 25-30 minutes.
  3. While the vegetables roast, prepare the couscous according to package directions. (For 1 1/2 cups dry couscous, I brought 1 3/4 cup water to a boil in a medium saucepan with 1/2 tsp. salt. Once boiling, add the couscous, stir, cover, and remove from the heat. Let the couscous stand for 5 minutes, until liquid is absorbed and couscous is tender.)
  4. While the couscous cooks, make the carrot top pesto. Add all of the pesto ingredients to a small blender or food processor, and blend until smooth. 
  5. Once the couscous has cooked, gently fluff it with a fork to break up clumps. Add the golden raisins and half the carrot top pesto. Stir until the pesto is distributed throughout the couscous.
  6. To assemble, you can either serve in individual bowls, or build a large platter. Start with a bed of couscous, top with roasted vegetables, drizzle with some of the remaining carrot top pesto, and garnish with crumbled feta cheese and chopped pistachios. 

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Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
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Hi there, I’m Kira!

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