If you’re still not convinced that simple food can be wildly delicious, give this recipe a try. With just a few humble ingredients, you can have a truly gourmet food experience!

Brown butter is made by cooking butter until the milk solids in it have caramelized, creating a richer, deeper, nuttier-flavored butter. If you cannot find young carrots (look for them in the spring and early summer), use regular large carrots and slice them in half lengthwise before roasting. This will also help reduce the cooking time.


14 Young Carrots (with tops)

2 teaspoons Coconut Oil or Ghee

Fine Sea Salt

2 tablespoons Unsalted Butter

1 Shallot, finely diced

½ teaspoon Dijon Mustard

1½ teaspoons Apple Cider Vinegar

1 tablespoon Unsalted Pistachios, raw, lightly toasted and chopped

Handful of Fresh Dill


1 | Preheat the oven to 400°F / 200°C.

2 | Scrub the carrots well (do not peel them), and trim off all but 1 inch of the tops.

3 | Rub each carrot with a little coconut oil and place them on a rimmed baking sheet.

4 | Season with salt and roast until the carrots are tender and blistered, 20 to 30 minutes.

Meanwhile, make the dressing:

5 | In a small skillet, melt the butter over medium heat.

6 | Add the shallot and swirl the pan over the 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).

7 | Remove from the heat and pour the butter and shallot mixture into a jar with the mustard, vinegar and a generous pinch of salt.

8 | Seal the jar and shake vigorously to blend.

9 | Remove the carrots from the oven and place them on a platter.

10 | Pour the dressing over the carrots, scattering in the pistachios and dill.

11 | Serve immediately (the dressing will harden if left at room temperature for too long).

*Turn this into a complete meal by serving the carrots over cooked green lentils.

**Serves Two.

Reprinted from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients. Copyright © 2017 by Sarah Britton. Photographs copyright © 2017 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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