Try an aromatic paste with carrot tops. Roughly chop the leafy ends. Put ½ cup into a small food processor along with ¼ cup toasted walnut pieces, 1 finely chopped clove of garlic, 2 Tbsp. chopped parsley, 2 Tbsp. grated Parmesan cheese, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 Tsp. crushed fennel seeds and ¼ Tsp. each salt and pepper. Grind to a coarse paste. Add 3 Tbsp. olive oil. Pulse just to combine. Enjoy with roasted carrots or use to flavour pasta and pasta salads.