Recipe and photo courtesy of Erin Lynch, Platings + Pairings
Recipe and photo courtesy of Erin Lynch, Platings + Pairings
Carrots, small to medium size Olive oil
Chili powder
Cumin
Salt and pepper
Lime juice
Jalapeno (optional; use serrano pepper for more heat)
Garlic
Honey
Fresh cilantro
Cotija, queso fresco, Parmesan or feta cheese
Peel the carrots and cut them in half lengthwise. Arrange on a baking sheet and drizzle with olive oil, toss with chili powder and cumin, and season with salt and pepper. Roast for 15 to 20 minutes at 450°F until tender when pierced with a fork.*
Meanwhile, combine lime juice, jalapeno, garlic and honey in a small bowl. Season with salt and pepper, to taste. Arrange carrots on a serving platter and drizzle with sauce. Sprinkle with cilantro and crumbled cheese. Serve hot or at room temperature.
*These carrots would also be amazing thrown on a hot grill. They’ll get nice and smoky and caramelized.