Spicy Carrots with Jalapeño & Roasted Red Pepper

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

Ingredients

  • 2 red bell peppers
  • 1 cup thinly sliced yellow onion
  • 6 cloves garlic, thinly sliced
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley
  • 5 Tbs. extra-virgin olive oil
  • 1 Tbs. coarsely chopped fresh oregano
  • 1-½ lb. medium carrots, peeled
  • + 4 more ingredients
    • Kosher salt
    • 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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