Looking for ways to reduce food waste? Is your compost bin always full?  If root-to-tail cooking appeals to you, consider the carrot top. It’s potent color and rich chlorophyll flavor balance the sweetness of the roots below. In this recipe for Honey-Glazed Carrots with Coriander and Black Pepper, a few tablespoons of the minced greens balance the honey and spices in the dish itself.

You can serve these honey-glazed carrots as part of a mezze course or with this recipe for Persian-inspired lamb and green almond stew.  Or consider them as the base for a first course. Plate the carrots and garnish them with a soft cheese like feta or fresh ricotta.

I had just this dish at Grano Arso in Chester, Connecticut recently. Chef-owner Joel Gargano served us deeply flavorful roasted carrots with a sauce made from carrot juice. He added dollops of Liuzzi’s fresh ricotta and dehydrated carrot top powder. I can’t wait to try making carrot top powder myself but I’ll pay attention to the tip he gave me.  Carrot tops are intense and bitter.  I think he said ” Wow they are really strong.” To mellow out the bitterness, he simmers the carrot greens in a light sugar syrup. Then he dehydrates them.  And he uses only a small amount in the dish.

Or you may simply prefer to toss the carrot tops into the stock pot.  I like their flavor in stocks made with root vegetables for soups or something stronger like roasted beef or lamb bones. In fact, I always add a few of the leafy greens to simmering carrots, turnips or rutabaga. I taste their earthy bitterness in the vegetables after cooking.

Honey-Glazed Carrots with Coriander and Black Pepper

Yield: 4 Servings

Honey-Glazed Carrots with Coriander and Black Pepper


1 pound fresh carrots, greens attached, about 6 to 8 carrots

2 Tablespoons lemon juice

2 Tablespoons honey

1 tablespoon unsalted butter

½ cup water

½ teaspoon ground coriander

salt and generous grating black pepper


  1. Peel the carrots reserving the greens. Split any thick carrots in half lengthwise.
  2. Place the carrots, lemon juice, honey, butter and water in a shallow pan. Bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Turn the carrots and add more water if they seem dry. Cover and continue to cook for another 5 to 10 minutes until the carrots are soft.
  3. Chop the some of the carrot greens until you have about 2 tablespoons.
  4. Add the chopped carrot greens, coriander, salt and pepper to taste. Reduce any remaining liquid in the pan to a thick glaze before serving.