Saturday, May 11, 2019

Chili Roasted Carrots

Roasted and Spiced to Perfection

Recipe adapted from The Metabolism Reset Diet

It’s May, but here in Santa Cruz it’s still cool in the evenings, and most days. New spring greens make a lovely salad, yet we still crave something hot and substantial for dinner. Enter chili roasted carrots, a dish with heat, crunch, and spice. Few ingredients and easy prep make the recipe even more appealing. Spices and herbs can be changed up according to personal tastes and what’s on hand. Perfect for early spring, this recipe can also be deployed all winter, switching out the lime juice for lemon or even orange. What’s not to like?

Easy, Spicy, and Nutritious
Slicing the carrots in diagonal ¼ inch pieces is the most challenging aspect, in terms of times and effort. I’ve not been able to automate this, but if in a hurry I’d just make carrot sticks with the food processor, throw on the oil and spice, and bake. Note that baking time is close to 30 minutes (depending upon how soft you want the carrots), so plan accordingly.

Pair this with protein plus steamed young chard or sautéed baby bok choy for a colorful meal with a variety of texture and taste.

Just a Few Ingredients
Chili Roasted Carrots
serves ~6

2 lbs. carrots
1½ tbsp. avocado or olive oil
2½ tsp. chili powder blend
1 tsp. ground cumin
½ tsp. sea salt
¼ cup chopped cilantro, or parsley
2 tbsp. fresh lime juice
Salt and pepper for serving

Preheat oven to 450 degrees F. Position a rack in the lower third of oven.

Scrub the carrots and dry. Cut into ¼ inch diagonal slices. Set aside.

Combine oil, chili powder blend, cumin, and salt in large bowl. Add sliced carrots and toss well with hands to coat.

Line a baking sheet with parchment. Spread carrots on lined baking sheet. Roast in preheated oven, stirring every 5-10 minutes, until roasted to your liking, about 25 – 30 minutes.

Remove carrots to serving bowl and toss well with lime juice and cilantro or parsley. Serve immediately. Sprinkle individual servings with salt and pepper.

Before Roasting
After Roasting
Add Lime Juice and Herbs
Toss and Serve

No comments:

Post a Comment