The most underrated holiday condiment gets a lighter and fresh makeover. Leaving you feeling a…
An insanely vibrant, beautiful and healthy recipe you wouldn’t know you needed as a buddy to your tacos or burritos. Skip the rice, beans, corn or even tortilla chips and feel great about this hearty, yet, delicious Mexican side!
I promised honesty throughout this blog and all my recipes… so here it is. I can’t say carrots are my favorite vegetable, especially being the lover of all veggies. There I said it! I don’t know… maybe it’s because I love all things green and red or I’ve just never really had them in a way that made me see their value. Until now!
These Mexican Spiced Roasted Carrots are a vegetarian’s dream that NO ONE saw coming! They’re as hearty as a potato, and as sweet as corn but we’re getting all the carotene that we hear is so good for us! Strengthen your eyesight by adding these smoky, spicy vegetables to your plate!
There is also a critical element to this dish and that is the chimichurri-like sauce. I say “like” because this recipe is certainly a “get rid of whatever you have” type of recipe which takes my happiness to a whole new level! For the sauce, I blended a TON of cilantro, garlic, olive oil, lemon, salt and pepper. I also had parsley, green onions, red onions and a little basil left so I threw that in as well. What you need to remember is the citrus because you can use any and all herbs as long as you really kick up the flavors with lemons or limes!
I also feel with a lot of Mexican or Southwestern dishes we focus on the “not so pretty” dishes. The saucy, greasy, brown meats and tortillas that get us all excited about dinner. It’s about time we add something with curb appeal to the dinner table so we get amped about the veggies and not just the proteins and starches. Now you get to please all your guests with this stunning side dish, so bright and colorful! Tell them to keep their eyes peeled… (Sorry, I really needed to get that pun off my chest! It was so stupid I needed to write it down.) So now we can move on…
I get it, if you’re throwing a fiesta with tacos, burritos, nachos, chips and queso…carrots kind of don’t have a spot at the party (super awkward for the carrots!). But why not? In my mind they’re sexier! This is an upscale side! And let’s talk about that chimichurri-ish sauce of zippy herbs and citrus that cuts through the sweetness of the carrots and the spicy seasoning. It’s perfect and almost addictive. If you’re not a vegan, throw some crumbled queso fresco on top. At this point, why not!?
The other thing I really want to point out about this recipe is it’s quick, inexpensive, healthy, hearty, tangy, spicy, and insanely simple to throw together. If you spring for carrots like rainbow carrots, or even regular carrots and parsnips, you’ll have so much color on the table! It’s beautiful! I loved picking out gorgeous ingredients for this dish…making it sexy and intriguing!
Carrots! Who would have thought they would make such an impact on Cinco de Mayo!
Mexican Spiced Roasted Carrots with Citrus-Herb Chimichurri Sauce
- 1 ½-2 pounds rainbow carrots peeled, cleaned, halved
- 1-2 tablespoon olive oil extra virgin
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- ½ tablespoon salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon coriander
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cup cilantro
- ½ cup parsley
- ¼ cup olive oil extra virgin
- 6 cloves garlic
- ¼ medium red onion chopped
- 2 large lemons zested and juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400°.
- Rinse, scrub, peel and chop ends off of carrots. For larger carrots cut in half, lengthwise. Strive to make all carrots equal in size lengthwise. Pat dry carrots.
- In a bowl, combine cumin, garlic powder, salt, chili powder, paprika, onion powder, coriander, pepper, cayenne and red pepper flakes.
- Lay carrots on a baking sheet and drizzle with olive oil. Toss until carrots are coated in oil. Sprinkle seasoning blend onto the carrots and toss.
- Place in the oven for 12-15 minutes. Remove pan and rotate carrots onto their other side and continue roasting for an additional 12-15 minutes. If needed, broil for 2-3 minutes at the end. Remove and make the sauce.
- In a food processor add cilantro, parsley, olive oil, garlic, onion, lemon, salt and pepper. Blend until smooth. If needed, add more lemon juice or olive oil.
- Drizzle or toss about half of the sauce on the carrots. Serve with the rest of the sauce on the side and garnish with citrus and cilantro.