INGREDIENTS
1
Italian parsley or chopped carrot greens, fresh
1
Lemon, Zest of
1 1/2
lbs Rainbow carrots
1/2 tsp
Red chile flakes
1/2 cup
Maple syrup
1
Flakey salt
1
Kosher salt
1
Kosher salt and freshly cracked black pepper
2 tbsp
Olive oil
2 tbsp
Butter, salted