© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Tossed with browned butter and topped with crunchy toasted hazelnuts and fresh parsley, these deliciously tender and sweet heirloom carrots would make a sensational side dish for a celebratory Sunday roast. They are great served as a snack too. I would recommend using baby heirloom carrots, so you can just leave them whole.
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- Peel and slice carrots lengthwise and place in a saucepan of cold, salted water.
- Bring to boil and simmer for 10-15 minutes until tender. Drain carrots and set aside on serving dish.
- Roughly chop parsley. Melt butter in pan over medium heat until it froths. After a minute or two, when it smells nutty, add the hazelnuts and stir.
- Remove from heat and add lemon juice and parsley before liberally pouring over the carrots. Toss to coat evenly and serve.
© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
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