Roasted baby carrots with cannellini beans and carrot-top chimichurri from Linger - Salads, Sweets, and Stories to Savor (page 168) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raisins or dried cranberries for golden raisins, chickpeas or butter beans for cannellini beans, and parsley or cilantro for carrot tops.

  • JanayBlaze on April 13, 2026

    Made this to go alongside a ham. It was delicious!

  • Hellyloves2cook on March 02, 2026

    Made this for a dinner party for my son and his girlfriend. I pre roasted the carrots the night before. Soaked my raisons too. My husband made the chimichurri sauce. Once those were out the way, the rest was quick to prepare before all goes into one bowl and then mixed together. We all loved this! Zingy and full of flavour. Its a cold salad which will go well with protein of your choice. We served lamb backstraps for the meat eaters.

  • Gingko on November 13, 2025

    This was good, but I’m not sure I’d make it again. I had assumed that the beans would be warm versus in a salad

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