Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.