photography by Kristen Kilpatrick If there’s one menu item that’s a constant on our Easter table, it’s some type of roasted carrots. Not only are they on-theme (hello, bunny food!) but sweet spring carrots show off the bounty of the season and have so much natural flavor that they don’t even need to be messed with all that much. That said, this recipe is quite a step up from your typical crudité platter and is definitely the way I’m going to be serving mine this year. They made an appearance at our spring dinner party with La Crema earlier this month, so be sure to hop over and check out the rest of the menu because it was pretty darn delish and also had some great wine pairing and spring tabletop ideas. SaveSaveSaveSave ...see the slideshow here
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