Most roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.
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Normally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
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You guys. I wasn't sure this soup would work, but trust: It. Is. Magic. With only five ingredients and the most basic instructions I have ever read, Mark Bittman's original recipe just seemed too good to be true.
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