BROWN BUTTER ROASTED RAINBOW CARROTS with Blood orange, fresh cilantro & micro greens
Ingredients
- 2 bunches rainbow carrots
- 6 tbsp grass fed butter
- 1 tbsp sea salt
- 2 blood oranges juiced
- fresh cilantro for garnish
- micro greens for garnish
Instructions
- Preheat oven to 425.
- Trim greens off the ends keeping a little green tip on the end. Peel, wash and repeat for each carrot. Place cleaned carrots on a parchment-lined baking sheet.
- In a small saute pan on medium heat add butter and brown until nutty and caramelized. Remove from heat.
- Drizzle brown butter on the carrots and toss to coat. Season with sea salt and place in the oven.
- Roast carrots in the oven for 35 min. Until cooked through and caramelized. The skins should look brown and blistered.
- Remove carrots from the oven and toss with the blood orange juice. Pop back in the oven for 10 more minutes and done.
- Arrange cooked carrots on a platter, drizzle any extra sauce on the pan over the platter and garnish with fresh cilantro and micro greens.