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.