Multi-colored carrots are left whole and oven-steamed, then uncovered to finish roasting until fork-tender and deeply caramelized before tossing in a lemony, garlicky vinaigrette along with chopped pistachios. Then they’re…
Serves 6-8 Ingredients 2.5 - 3 pound beef roast, such as round 2 cups chopped carrots 1 small white or yellow onion, sliced 4-5 cloves garlic, chopped 1 tsp kosher…
Ingredients: 4 carrots, peeled and cubed 3 cups butternut squash, peeled and cubed ½ yellow onion, quartered 2 TBSP coconut oil 4 cups chicken bone broth, homemade is best 3…