Carrots are a fairly polarizing vegetable. People either love them--or hate them (perhaps still haunted by childhood memories of being force-fed them at dinner). Regardless of which side you’re on, there’s one piece you probably haven’t thought about eating: their leafy green tops.
Most of us chop off the tops and throw them out without a second thought, but they're actually loaded with vitamins and minerals--and taste delicious (sort of like parsley).
So save them, rinse them off and toss them into your salad. Or, if you think they taste too bitter, take the edge off by sautéing them in a pan with some of your other favorite vegetables. You can also cook them into a soup or stock.
Bottom line: They're delicious and you shouldn't waste them.