from Six Seasons by Joshua McFarland

· 1 lb. tasty carrots (rainbow is fab!)

· ½ C. chopped parsley

· ½ C. mint leaves, chopped

· 2 scallions, finely chopped

· 1 lemon, zested and juiced

· ¼ C. toasted pistachios/almonds, roughly chopped

Scrub and rinse carrots, peeling if they are not young and fresh.

Put the parsley, mint, scallions, lemon juice and zest in a medium-sized bowl and whisk to combine. Slowly drizzle in about ½ C. olive oil, whisking. Throw in a good pinch of kosher salt and fresh black pepper and taste for flavor. Adjust with more salt and lemon if needed.

Heat a large cast iron or heavy skillet over medium heat. Lay the carrots in the pan (cut in half if needed to fit) and cook until you hear a bit of a sizzle, about 5 minutes. Add a glug of olive oil, roll the carrots around and cook about 20-30 minutes until they are soft, turning them when needed.

Pile the carrots in a shallow bowl and nestle the avocado slices around the carrots. Drizzle with the salsa verde, top with a sprinkle of toasted nuts, fresh black pepper and kosher salt and enjoy!

**You can also accomplish this in the oven in a roasting pan if you prefer!