Spicy Carrots with Jalapeño & Roasted Red Pepper

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

Ingredients

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