Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.


Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

prep time: 15 minscook time: 35 minstotal time: 50 mins


Honey Roasted Carrots
  • 1.5-2lbs carrots with tops
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Carrot Top & Pistachio Gremolata
  • 1/2 cup finely chopped carrot tops
  • 1/4 cup finely chopped pistachios
  • 1 large clove of garlic, minced (about 1 tsp)
  • Zest and juice of 1 lemon
  • Flakey sea salt and freshly ground pepper, to taste


  1. Preheat the oven to 400F and line a rimmed baking tray with foil.
  2. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.
  3. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.
  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.
  5. While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.
  6. When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.


PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!
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