Carrots with Spicy Tomatillo Sauce

My take on Commissary’s roasted carrots with spicy tomatillo sauce

8-10 tomatillos, husks removed
1/2 large onion, peeled and cut in half
2 large garlic cloves, peels on
1 serrano chile, deseeded
1 ancho chile, deseeded (or any other hot green chile)
2 Tbs olive oil
salt and pepper
1 lb / 450 g carrots, as thin as you can find, stems removed
1/2 bunch cilantro, thicker stems removed
1/2 lime
3 Tbs water
micro-greens for garnish (optional)

View the full recipe at Borrowed Salt →