Roasted Carrots with Herbs, Chiles and Lime
Servings 4 servings
Ingredients
- 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
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.