“Can leave out the nori.”
IngredientsNutrition1 lb large carrot, cut into 1/2-inch thick rounds1 tablespoonolive oilkosher salt2 smallshallots, cut into 1/4-inch rings6 inches square sheet nori, torn into bite-size pieces (optional)1 smallgarlic clove, crushed3 tablespoonsunsalted butter2 tablespoonsfresh lime juice flaky sea salt
DirectionsPlace a rack in top third of oven; preheat to 450°. Toss carrots and olive oil on a large rimmed baking sheet. Season with kosher salt. Roast carrots until lightly charred around the edges and just-tender in the center. 15–18 minutes. Let cool slightly.Meanwhile, cook shallots, nori, garlic and butter in a small saucepan over medium heat, stirring often, until butter is browned and nutty-smelling and shallots are golden, 6–7 minutes.Transfer carrots to a plate. Spoon butter dressing over. Drizzle with lime juice and season with sea salt.
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