You'll never think of boiled carrots as part of a sad dinner again with this recipe, from my cookbook <em>On the Side</em>. Adding a twist to carrots takes almost no effort, and shouldn’t add any extra time to the overall cooking process; the minimal preparation required for a final flourish can be done while the carrots bubble away. The twin nuttiness of brown butter and toasted hazelnuts, grassy parsley, and a squeeze of sharp lemon juice is all it takes to compliment a flank steak or pork chop or insert-main-here into to the best meal of your week. <br /> <br />Featured In: <a href="https://food52.com/blog/21549-boiled-carrots-with-hazelnut-and-brown-butter-on-the-side-ed-smith">Remix This Simple-But-Meh Side With Hazelnuts & No Extra Time</a>

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