Roasted Carrots with Herbs, Chiles and Lime
User Reviews
0
0 reviews
Unrated
-
Servings
4 servings
Roasted Carrots with Herbs, Chiles and Lime
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 1/2 pounds carrot baby, greens trimmed
- 2 tablespoons coconut oil melted
- kosher salt
- black pepper freshly ground
- 1 jalapeño finely chopped, remove seeds to reduce heat
- lime juice of 1/2 lime
- 2 tablespoons mint chopped
- 1/2 cup cilantro leaves, roughly chopped
Instructions
- Preheat an oven to 400°F.
- Place carrots on a rimmed baking sheet, and toss with coconut oil. Season generously with salt and pepper. Roast until the carrots are tender and golden in spots (25 - 35 minutes).
- Transfer carrots to a serving plate, then toss with jalapeño and lime juice. Season to taste with additional salt. Top with mint and cilantro.
Notes
- *If you want to use regular carrots here instead of baby carrots, you'll need to peel the carrots and cut into 2-inch long sticks. The baby carrots don't need to be peeled.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
