Pan-roasted carrots with carrot-top salsa verde, avocado, and seared squid from Six Seasons: A New Way with Vegetables (page 140) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • anyah_h60oih on June 10, 2026

    Stunning with chicken since husband doesn't like squid!!

  • Babycarrot on June 22, 2024

    I loved the flavors in this dish. I subbed tinned octopus from Cambados instead of using squid. I agree that pan roasting the carrots isn’t necessarily the best method unless your carrots are in fact very small and thin. I think oven roasted would be just as good. I also used only 1/4 cup oil instead of 1/2 cup as another commenter said I just think it’s a bit too much. Love the salsa verde and looking forward to incorporating it into breakfast tomorrow. Nice dish.

  • Hannaha100 on October 07, 2020

    I made just the carrot top salsa verde. Unfortunately it didn't use as many carrot tops as I was hoping so we still have a lot to use. 1/2 cup herbs is roughly equivalent to half a 25g pack from supermarket, maybe slightly more for the parsley. I pulsed it in the food processor and would do the same again - lots of chopping! Both DH and I liked this but didn't love it. It contributed to a very good sandwich!

  • jdjd99 on May 24, 2020

    Great combination of flavors. Kids loved it too. I did not have carrot tops, but added some lettuce from the garden after the salad had cooled to room temp. Will definitely make again.

  • Lepa on March 11, 2018

    This was very good. I think it would be fine without the squid, which was a nice protein but didn't add much to the dish. The flavors were lovely.

  • clcorbi on October 10, 2017

    I agree that the flavors are really nice and vibrant here--the carrot top pesto is really delicious. We loved the squid in this too. But I had a couple of issues with this dish. First, I think the carrots would have had a much nicer texture, and been easier to cook, if they'd just been roasted. He has several carrot recipes that involve pan-searing, and I have found it takes forever and just doesn't give as nice a result as throwing them under the broiler. I think a bit of crunch from nice, long-roasted carrots would have been welcome here. Second, there is way too much carrot pesto/olive oil/liquid in this dish compared to the proportion of carrots and squid. I have noticed this from several recipes in the book--we even decreased the olive oil by about half, and the salad was still swimming. Next time, I'd make the full amount of pesto and keep some to the side to use on another dish (like fried eggs!). With those caveats, I'd recommend making this, as it is very bright and tasty.

  • paulabee on July 16, 2017

    excellent balance of flavors; the finished product was so vibrant! the recipe calls for "hot sauce such as sriracha;" I used harissa as it seemed like it would go well with the other flavors in the dish (parsley, mint, lemon, peperoncini, etc). Light but satisfying dinner for a hot summer night.

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