Professional Carrots Stem to Root

Using carrots stem to root, this dish roasts a colorful assortment all served with a creamy carrot top crema.


  • 1 lb beautiful carrots, greens attached
  • Extra-virgin olive oil
  • Thyme
  • Salt
  • For the crema:
  • Carrot tops
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp rice vinegar
  • Extra-virgin olive oil
  • Salt & pepper
  • Mustard seeds


  1. Preheat oven to 400ºF.
  2. Clean the carrots, and cut off the greens, leaving 1 inch of stem attached to the carrots. Dry the carrot tops.
  3. Cut the carrots in half lengthwise, or in quarters lengthwise if they’re really fat. Lay them out on a sheet tray, and drizzle with olive oil, fresh thyme and salt. Put them in the oven for 10 minutes, or until they’re done.
  4. In a food processor, combine the carrot tops, mayo, sour cream, lemon juice, rice vinegar, salt and pepper. Blend until combined, while streaming in olive oil, until reaches a sauce-like consistence. Add more salt or carrot tops if needed, along with whole mustard seeds.
  5. Transfer sauce to a squeeze bottle and drizzle it over the roasted carrots.