Roasted Carrots With Onion Jalapeno and Cumin
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
ROASTED CARROTS WITH ONION JALAPENO AND CUMIN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kennedy Estate in Kennedale, Texas in 1987.
Ingredients
- 1-1/2 pounds baby carrots peeled shopping list
- 2 tablespoon olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon red pepper flakes shopping list
- 2 jalapeno peppers minced shopping list
- 1 serrano pepper minced shopping list
- 1 tablespoon ground cumin shopping list
- 1 small sweet onion chopped shopping list
- 2 tablespoons chopped cilantro shopping list
- lime slices for garnish shopping list
How to make it
- Preheat oven to 400 then toss carrots with the oil and season with salt and pepper.
- Put them in baking dish with peppers, onion and cumin.
- Add 2 tablespoon water then cover tightly with foil and bake 35 minutes.
- Toward the end remove foil and continue roasting until liquid is reduced and carrots browned.
- Serve garnished with cilantro and lime slices.
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