Cumin Roasted Carrots with Honey


2 cups carrot tops & stems, chopped (from about 6-8 medium carrots)⁣

1 cup parsley⁣⅓ cup walnuts, or seed of choice⁣⁣

2 whole garlic cloves⁣⁣

½ cup olive oil⁣⁣

½ cup parmesan⁣, shredded⁣

⅛ cup of SHF Garlic Blossom Vinegar⁣⁣

⅛ cup lemon juice⁣⁣

⅛ teaspoon Sea Salt

⁣⁣⅛ teaspoon Black Pepper⁣⁣


⁣Rinse the carrot top greens to dislodge any dirt.

Pick out & discard any dry, yellowed, or otherwise-unappetizing looking leaves.

Discard tough stems.⁣

Place the carrot top greens, parsley, garlic, walnuts, vinegar, lemon juice, salt, & pepper in a food processor.

Pulse several times. Scrape the sides down with a rubber spatula.⁣⁣

While the food processor is running, slowly pour in the olive oil in a steady stream.

Scrape the sides down with a rubber spatula.⁣⁣

Add in Parmesan & pulse until smooth.⁣⁣


Place  cucumbers, onion and dill in a bowl. Pour the dressing over them, toss  well and garnish with extra dill and more pepper as you choose.

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.