Sarah Britton, the holistic chef behind the popular food blog and cookbook “My New Roots”, released her second title in February, called “Naturally Nourished”. Not unlike her first book, this new tome is filled with beautiful, uncomplicated recipes that rely on whole, plant-based ingredients found in any grocery store. In other words, it’s every health-minded home cook’s dream.
I started making my way through this book with a vegetable side dish; Britton’s brown butter carrots with pistachios and dill. It’s a delicious choice for spring dinner parties and ordinary weeknight meals alike—though it has a “gourmet” appeal, it isn’t difficult to make at all. I loved the use of coconut oil (for roasting) and pistachios, which add another layer of healthy richness to the carrots. Britton also wisely points out that the carrots can work as a main course when served over a bed of grains or legumes, such as cooked green lentils. I hope you enjoy! XXJKE
Photos: Jen Kay
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