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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 14 carrots young
- 2 teaspoons coconut oil or ghee
- Pinch of sea salt
- 2 tablespoons butter unsalted
- 1 clove garlic finely minced
- 1/2 teaspoon mustard Dijon
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon pistachios raw, unsalted, lightly toasted
- Handful of dill fresh, chopped
Ingredients
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Instructions
- Preheat the oven to 400 degrees. Scrub the carrots well (no need to peel them), and trim off the ends if desired. Rub each carrot with a little coconut oil and place them on a rimmed baking sheet. Season with salt and roast until carrots are tender and blistered, 20 to 30 minutes.
- Meanwhile, make the dressing: in a small skillet, melt the butter over medium heat. Continue to heat until the butter has changed color from yellow to light brown, 5 to 7 minutes. The butter can burn very quickly, so keep an eye on it. Add the minced garlic and remove from the heat.
- Pour the butter and garlic mixture into a jar with the mustard, vinegar, and a generous pinch of salt. Seal the jar and shake vigorously to blend.
- Remove the carrots from the oven and place them on a platter. Pour the dressing over top and scatter with the pistachios and dill. Serve immediately (the butter will harden if left at room temperature for too long).
Recipe Notes
Adapted from Naturally Nourished by Sarah Britton