The other night we were trying to figure out what to make; we've been in a bit of a routine, and I wanted to try something new, something different. So, I pulled out my old favorite, The Flavor Bible, and began flipping to different veggies we had on hand.
When I got to carrots, I noticed that two ingredients that surprised me (and that we had) were present: cilantro and lime. So, we gave it a whirl. Boy, did it pay off! The way the roasted carrot flavor melds with the cilantro and lime is a tangy, light, delightful combination, but admittedly not what I expected!
Preheat oven to 400 degrees.
Ingredients:
6 carrots, rinsed (if they have tops, save them and use them for pesto!)
1 tbsp cilantro, more or less if you're a cilantro enthusiast or hater
1 whole lime: half juiced, half sliced thinly
1 tsp kosher salt
15-20 cranks white pepper
1 tbsp coconut oil
FIRST: Cut the carrots lengthwise in halves, and place them on a baking sheet. Arrange on the baking sheet and add the lime slices to the edges.
THEN: Mix the remaining ingredients in a small bowl, and then spoon over the carrots generously and evenly.
FINALLY: Cook for 25-35 minutes, using a fork to determine desired tenderness.
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