Carrots 1 Bunch S/F

Backyard Jem

Carrots 1 Bunch S/F

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Carrots Spray Free

1 Bunch of fresh sweet tasty carrots with tops still on- Don't throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip (Recipe below).


Carrots are crunchy, tasty, and highly nutritious. Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, fibre, vitamin K1, potassium, and antioxidants.

Orange carrots get their bright colour from beta carotene, an antioxidant that your body converts into vitamin A.


Carrots are found in many colours, including yellow, white, orange, red, and purple.

They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels, improved eye health, boost the immune system, and the list goes on.

What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.


Carrots go well with

  • Herbs & Spices: chervil, parsley, cinnamon, clove, allspice, mint, ginger, dill, & thyme
  • Sweets & Dairy: cream, cream cheese, browned butter, butter, rapadura, maple syrup
  • Produce: garlic, potatoes, raisins, daikon, kale, spinach, Swiss chard, sweet potatoes, onion
  • Savoury: rice, pasta, beef, chicken, walnuts, oatmeal


Carrot Serving Ideas

Raw carrots can be eaten on their own, or used in salads and appetizers. They are often used in cake, cookies, cupcakes and muffins.

Cooked carrots make an excellent vegetable side dish, and they are often served with cream sauce, glazed, or dressed with a little rapadura and butter.

Carrot tops are rich in minerals, and can be chopped and added to soups, salads, sauces and pesto.

Try making oven roasted parsnips and carrots for a tasty side dish or a snack! Dip in some peanut butter, humus or pesto as a delicious after school or after work snack that’s tasty and good for you. Vitamin A, fibre, vitamin C…what’s not to love?

Serve a sweet side dish like these roasted carrots with clover honey with a holiday meal for an extra special take on an otherwise classic dinner dish.

Carrots add colour, parnsips bring sweetness, apples provide crunch, and walnuts inject protein and meaty flavour in this simple fall-inspired salad.


Carrot top Pesto Recipe


  • 1 cup (packed, about 40 g) carrot top greens, tough stems removed
  • 1 cup (packed, about 40 g) baby spinach
  • 1 large clove garlic, roughly chopped
  • 1/2 cup (63 g) roasted unsalted cashews
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (118 ml) extra virgin olive oil

Special equipment:

  • Food processor

1 Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

2 Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

3 Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.