- 6 Rainbow Carrots, peeled
- 1 Lemon, cut into 1/4" slices & seeded
- 1 Tbsp Olive Oil
- 1/4 Tsp Salt
- 1/2 cup fresh chopped Italian Parsley
- 1/2 cup Frozen Chopped Spinach, thawed
- 2 Tbsp Olive Oil
- 1/4 Tsp Salt
Preheat oven to 375. Cut carrots into 4" lengths, half thicker carrots lengthwise. Toss with lemon slices, oil & salt, and arrange in small cast iron skillet. Cook in oven until carrots are tender and lemon slices are charred and crisp, about 30-40 minutes. Remove from oven.
Place lemon slices, parsley and spinach in molcajete and finely puree. Stir in additional 2 Tbsp oil and 1/4 Tsp salt.
