Pork chops with roasted carrots and tomatillo salsa
Roast
Roasting
It is ABSOLUTELY frigid outside and I am losing my mind. I’m totally desperate for Spring weather, so I decided to make a very Spring-ish meal for dinner. I received lots of tasty carrots in my CSA this week but the idea of doing a mix of roasted root veggies or using them in soup just wasn’t doing it for me. I knew I wanted something bright and light. <br /> <br />I found a recipe online which called for tomatillos on top of a roasted celeriac root steak and said “Hey, why not carrots?” The sweetness and almost caramel-esque quality of the roasted carrots accents the tart and acidic salsa so perfectly. Paired with a juicy pork chop, this meal is absolutely divine.
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