The flavors of this roasted carrot dish fall somewhere in between winter and spring.
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Baby rainbow carrots, beauties in their own right, are tossed in coconut oil, salt and pepper, and then roasted in a hot oven until sweet and tender. Roasted root vegetables are a staple at my house during the winter months. The process is so simple, and the resulting veggies are just so darn tasty. Any golden or black color that develops on the veggies while roasting really amps up the flavor. These carrots transition to spring with a flurry of tasty green things: chopped jalapeño, cilantro leaves, fresh mint and a healthy squeeze of lime juice. With each bite, you’ll get some sweetness from the carrots balanced with the acidity of the lime. The chile adds exciting moments of sharp heat. These carrots would pair beautifully with chicken, pork or fish. Continue reading for the recipe!
I found these gorgeous farmer’s market carrots recently, and they’re really what inspired this dish. I trimmed around 5 bunches of baby carrots to get the 1 1/2 pounds needed for the recipe below. You can certainly make this side dish with regular carrots as well. If you plan on doing so, you’ll need to peel them and cut them into sticks around 2-inches long.
Roasted Carrots with Herbs, Chiles and Lime
- 1 1/2 pounds baby carrots*, trim any greens, then weigh
- 2 tablespoons melted coconut oil
- Kosher salt
- Freshly ground black pepper
- 1 jalapeño finely chopped (remove seeds to reduce heat)
- Juice of 1/2 lime
- 2 tablespoons chopped mint
- 1/2 cup roughly chopped cilantro leaves
- 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.
Here are some other seasonal sides on Kitchen Konfidence:3