KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
The technique worked just as well when we paired the carrots with other roasted root vegetables: parsnips, fennel, and shallots.
Serves 4 to 6
1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
|
1st Keep
 Steph_Marseglia
|
Comments