Roasted chili carrots
Forget the fries – these sweet and spicy carrots are a filling snack and an eye-catching side dish.
This dish is a win-win-win situation: It’s super quick and easy to prepare (no tools or pots necessary), creates a tantalizing aroma while roasting, and presents beautifully with the rustic-looking charred carrot tops.
Look for organic carrots with the greens attached, and leave a good few inches at the top when removing the greens. This lets guests or family know these aren’t your run-of-the-mill garden variety carrot – these are the real deal. If your local supermarket sells rainbow carrots, give those a try for added color appeal.
- 3 bunches organic carrots with greens attached
- 1-2 tablespoon any high-heat safe oil
- Chili powder
- Fine sea salt
Preheat oven to 400° F (200° C).
Wash carrots and greens thoroughly. Twist off greens leaving about two inches of stem intact. Set greens aside for use as garnish, if desired.
Spread carrots out on baking sheet and drizzle with oil. Sprinkle generously with cinnamon and chili powder, and add a few dashes of sea salt.
Toss carrots roughly to coat all carrots with seasoning and oil.
Bake for one hour, or until carrots are al dente (soft to the tooth). If carrots are too large to fit on your serving platter or individual dishes, slice into bias-cut pieces and serve over a bed of greens.
Related Topics: Vegetarian