Friday, November 2, 2012

roasted carrots with chile & agave

i love roasted carrots and frequently experiment by trying different seasonings.  there were beautiful baby carrots at the farmers' market on saturday...the last market of the year. i bought bunches (literally) and tried a number of flavor combinations.  my favorite, hands down, was a mixture of new mexican red chile powder and organic, raw agave syrup.   delicious!

this is one of those recipes that is so easy you can make it often.  using the baby carrots means it will take only 30 minutes to roast....maybe this can even be a weeknight option? can use carrots of any size you like...larger ones will just take longer to roast.  check them frequently to ensure you do not overcook.

one note about baby carrots.  i do NOT mean the packaged ones in the grocery store.  these are actually regular sized carrots cut down to size...what a waste!  true baby carrots are picked when they are still small...very sweet and tender.  i roast them with part of the stem attached because i think it makes a pretty presentation.

enjoy the carrots!

roasted carrots with chile & agave
small bunch baby carrots, unpeeled and washed with most of the green tops cut off...leave about 2 inches
extra virgin olive oil
2 tbsp organic, raw agave syrup
1 tsp new mexican red chile powder
1 tsp chopped jalapeno pepper
sea salt
black pepper

preheat oven to 375 degrees (use roast setting if you have the option).  line a small rimmed baking sheet with parchment paper.  drizzle 2 tbsp olive oil on sheet.  add the prepared carrots to the sheet and, using your hands, roll them in the oil until coated.  roast in oven for 10 minutes.  remove from oven and pour agave over carrots.  sprinkle chile powder, jalapenos, pinch each salt & pepper over agave.  add back to oven and roast an additional 20 minutes or until tender.  serve immediately.

now check out the delicious sounding carrots recipes from the all of the other participating bloggers. fall fest begins at noon on wednesdays:

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
Haute Apple Pie: Healthy Carrot Cake Muffins
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate's Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

have a good week!

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Jane Bonacci, The Heritage Cook said...

What a wonderful idea to include the spicy heat and so simple to make. Perfect for Thanksgiving or any time of the year!

napafarmhouse1885/diane said...

thanks jane! i have added this dish to my t-day menu....but will mmake it many times this fall and winter.