Roasted Carrots With Onion Jalapeno And Cumin |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
2 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon red pepper flakes |
2 jalapeno peppers minced |
1 serrano pepper minced |
1 tablespoon ground cumin |
1 small sweet onion chopped |
2 tablespoons chopped cilantro |
lime slices for garnish |
Directions:
1. Preheat oven to 400 then toss carrots with the oil and season with salt and pepper.
2. Put them in baking dish with peppers, onion and cumin.
3. Add 2 tablespoon water then cover tightly with foil and bake 35 minutes.
4. Toward the end remove foil and continue roasting until liquid is reduced and carrots browned.
5. Serve garnished with cilantro and lime slices.
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