Spicy Carrots with Jalapeño & Roasted Red Pepper

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

Ingredients

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