I never know what to do with carrot tops! I used to give them to my chickens or put them in the compost, but I wanted to try something new, so I decided to use them in a chimichurri sauce. And I’m happy I did because it came out delicious! I highly recommend this recipe for grilled carrots and carrot top chimichurri; it’s now a new favorite. .

Grilled carrots with Carrot Top Chimichurri

1 bunch of organic carrots, with carrots tops attached

Olive oil

1 shallot, chopped

1 jalapeño, chopped

3 garlic cloves

½ cup red wine vinegar

1 tsp. kosher salt, plus more

½ cup cilantro

¼ cup carrot tops

2 Tbsp fresh oregano

¾ cup extra-virgin olive oil

Preheat Traeger to 425°. Remove carrot tops and set aside. Peel and cut carrots in half lengthwise. Toss with olive oil, season with salt and pepper. Spread on an equal layer on a sheet pan, and roast for 20 minutes until browned and tender.

To make the sauce combine shallot, chile, and garlic in the bowl of a food processor and pulse until minced. Add vinegar, salt, cilantro, carrot tops, and oregano. Pulse again until smooth. Remove from food processor and add olive oil; stir with a fork to combine.  Let stand until ready to use.

Remove carrots from the grill and serve on a platter, top with chimichurri.