This month’s seasonal recipe for Roasted Carrots with Garlic Confit and Thyme comes from A Girl and Her Greens by chef and restaurant owner April Bloomfield. Greens is a perfect follow up to Bloomfield’s first book A Girl and her Pig. This vegetable centric--but not vegetarian--cookbook features beautiful recipes and photos that perfectly complement each season. Whether your kitchen is filed with carrots or romanesco, you’re sure to find the perfect recipe.
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