Brown-butter carrots with pistachios and dill

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Scrub the carrots well (don’t peel) and trim off all but 2.5cm of the green tops. Rub each carrot with a little coconut oil, then put them on a baking tray. Season with salt and roast for 20-30 minutes until they are tender and blistered.
2. Meanwhile, make the dressing. in a small frying pan, melt the butter over a medium heat. Add the shallot and swirl the pan over the heat until the butter has changed colour from yellow to light brown – 5-7 minutes (the butter can burn quickly, so keep an eye on it). Remove the pan from the heat and pour the butter and shallot mixture into a jar with the mustard, vinegar and a generous pinch of salt. Seal the jar and shake vigorously to blend.
3. Remove the carrots from the oven and arrange them on a platter. Pour the dressing over and scatter with the pistachios and dill sprigs, then serve.