Roasted Carrots with Yogurt Chimichurri

Start to finish: 50 minutes
Impresses: 4
Makes: 1 1/
2 cups sauce

Ingredients
For the carrots:
2    pounds rainbow carrots
2    tablespoons olive oil
    salt and pepper

For the sauce:
1½    cups plain yogurt
½    cup parsley
¼    cup cilantro
¼    cup chives
2    cloves garlic
½    lime, juiced
    salt and pepper

For serving:
¼    cup pine nuts
¼    cup parsley

Method
Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Peel carrots, but leave tops on. Place on baking sheet and pour on olive oil, salt and pepper. Toss to combine and then arrange in a single layer. 

Roast 30–35 minutes, turning once, until slightly softened.

While carrots roast, place pine nuts in a small pan and bring to low-medium heat. Toast, stirring frequently, until lightly browned, about
5 minutes.

Combine all sauce ingredients in a blender. Pulse to combine. 

Chop parsley for serving, set aside.

Once carrots are finished, drizzle with chimichurri, sprinkle with pine nuts and parsley, and serve immediately.

Fancy Green Beans

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Whether you’re whipping up dinner for a crowd or dessert for someone special, preparing and enjoying meals is at the core of the holidays. And while traditional recipes vary from family to family, one thing remains true — flavor reigns. Add this green bean recipe made with Plugra European Style Butter to your dinner table this holiday season.

Fancy Green Beans
2 pounds fresh green beans, snapped
2 tablespoons Truffle Herb Butter (recipe below)
2 tablespoons all-purpose flour
¾ cup low-sodium chicken broth or stock
½ cup half and half
¼ cup parmesan, grated
Salt and pepper to taste
½ cup crispy onions

Heat oven to 350 F.
Steam or blanch green beans to where they are tender, but still have a slight snap to them. Set aside.
In a heavy-bottomed pot, melt butter over medium heat.
Whisk in flour until butter fully absorbs, about two minutes.
Continue whisking and add in the chicken broth. Once combined, add in the half and half.
Reduce heat to low and let simmer until slightly thickened, about five minutes. Stir in parmesan and salt and pepper.
Add the green beans and toss to coat.
Butter a deep casserole dish and pour in green bean mixture.
Top with crispy onions and bake 15 minutes, or until heated through and the top is crispy.

Truffle Herb Butter
8 ounces Plugra European Style Butter, unsalted
1 ½ teaspoons truffle oil
1 ½ teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped

Combine softened butter in a medium-sized bowl with oil, thyme and sage. Beat until fluffy. Scoop butter onto one end of a rectangular piece of parchment paper, leaving room on the sides. Fold the end with the butter over, tucking tightly to form a log. Roll until you’ve reached the end of the parchment. Twist the ends and secure with string or bread ties. Refrigerate for at least 12 hours.