April is here, Easter is around the corner and I’m actually excited to get in the kitchen and cook! All I want to eat right now are light, colorful, flavor-packed dishes. Well, this gorgeous carrot recipe certainly meets all those criteria.
I had the pleasure of meeting cookbook author and OG blogger Sarah Britton at a recent book signing event in San Francisco. Her latest book, Naturally Nourished, puts a mouth watering spin on clean eating. Ingredients like coconut oil add deep flavor while keeping things light. For this lovely little dish, young carrots are roasted to bring out their sweetness, but brightened with fresh dill and lightly toasted pistachios. It’s the perfect dish to serve a crowd at lunch, serve as a savory veggie at Easter brunch or as a delicious dinner side. It’s also just real purdy.
BROWN BUTTER CARROTS WITH PISTACHIOS
(recipe from Naturally Nourished by Sarah Britton)
14 young carrots
2t coconut oil
fine sea salt
2T unsalted butter
1 shallot, finely diced
1/2t Dijon mustard
1 1/2t apple cider vinegar
1T Pistachios, lightly toasted and chopped
handful fresh dill
Preheat oven to 400 degrees F. Scrub carrots and trim all but 1in off the tops. Rub each carrot with a little coconut oil and place on rimmed baking sheet. Season with salt and roast until carrots are tender and a bit blistered.
As the carrots roast, prep the dressing. Start by melting butter in a small skillet over medium heat. Add the shallot and swirl pan over the heat until the butter starts to brown, 5 to 7 minutes. Once browned, pour in a bowl (or jar) and mix in the mustard, vinegar and pinch of salt. Blend well.
Remove the carrots from the oven and place on a serving platter. Pour dressing over top and garnish with dill and pistachios. Serve immediately – you don’t want to let this dish cool.
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