Spicy Carrots with Jalapeño & Roasted Red Pepper

Spicy Carrots with Jalapeño & Roasted Red Pepper
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 2 red bell peppers
  • 1 fresh jalapeño, sliced crosswise into thin circles (I don’t remove the seeds, but you can if you like)
  • 1 Tbs. fresh lime juice
  • 1-½ lb. medium carrots, peeled
  • 5 Tbs. extra-virgin olive oil
  • 1 cup thinly sliced yellow onion
  • + 4 more ingredients
    • 6 cloves garlic, thinly sliced
    • 1 Tbs. coarsely chopped fresh oregano
    • 1 Tbs. coarsely chopped fresh flat-leaf parsley
    • Cayenne (optional)

Char the bell peppers on an open flame or in a pan under the broiler until the skins are blackened on all sides. Put the peppers in a bowl and cover tightly with plastic to steam for about 15 minutes. Rub off the charred skin. Remove the stem and seeds and cut the flesh into long, thin strips. C...

View full recipe at Fine Cooking

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