Carrots are one of our staple vegetables and, for some reason, we do not use their herbaceous tops nearly enough. To make the dressingChop the carrot tops with the parsley and garlic until roughly chopped. Add the oregano, paprika, cumin, chilli flakes, red wine vinegar, olive oil and season with the salt to taste. When the carrots are tender, remove from the oven and place them on a plate, drizzle over the dressing. If you have dressing over them, these carrots will last in the fridge for up 3-4 days.

Source: Otago Daily Times June 30, 2020 16:30 UTC