The flavors of this roasted carrot dish fall somewhere in between winter and spring.
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!