Spicy Carrots with Jalapeño & Roasted Red Pepper

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

Ingredients

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