Large carrots are ideal for this recipe since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside. We developed this recipe using a 1,000 milligram (mg) bottle of Lily CBD. It's part of the Healthyish Guide to Cooking With, Eating, and Truly Enjoying Weed in collaboration with Broccoli. Click here to read more about how to make cannabis delicious.
- 1 lb. large carrots (about 3 fat ones), cut into ½"-thick rounds
- 1 Tbsp. extra-virgin olive oil
- 2 small shallots, cut into ¼" rings
- 1 6" square sheet of nori, torn into bite-size pieces
- 1 small garlic clove, crushed
Place a rack in top third of oven; preheat to 450°. Toss carrots and olive oil on a large rimmed baking sheet. Season with kosher salt. Roast carrots until lightly charred around the edges and just-tender in the center. 15–18 minutes. Let cool slightly.
Meanwhile, cook shallots, nori, garlic, and butter in a small saucepan over medium heat, stirring often, until butter is browned and nutty-smelling and shallots are golden, 6–7 minutes. Add CBD oil and stir to combine.
Transfer carrots to a plate. Spoon butter dressing over. Drizzle with lime juice and season with sea salt.