This makes a great accompaniment to so many dishes. This night it was a delicious part of these burrito bowls.
Ingredients:
Carrots, sliced
Onion or shallot, sliced
Garlic, thinly sliced, minced, or crushed
Pickled jalapeños
Cilantro
Avocado oil
Cumin
Oregano
Salt and pepper
Amounts will vary depending on your crowd size. For us this was about 5 medium/large carrots, two shallots, 5 cloves of garlic, crushed, half a jar of mild jalapeños from @lapreferidainc ,a handful of cilantro, 1/4 teaspoon each cumin and oregano, s&p to taste. I just eyeball al this. This recipe is pretty forgiving and just GOOD.
Preheat the oven to 350°
In a large bowl:
whisk up your oil and seasonings. Toss the rest in there.
Spread out onto a cooking sheet lined with unbleached parchment. Roast for 30-40 until the carrots are as tender as you like them. This will vary a bit based on your preference, carrot size, and the thickness of your slices. Serve with a bit more fresh cilantro.
If you want a portion without jalapeños for little ones or the spicy resistant, leave the jalapeños out, mix all other ingredients, scoop out the non-spicy portion onto your cooking sheet, add the jalapeños into the remaining portion, mix and put on the other side of the pan.
The bowl has sprouted black beans, rice, taqueria style roasted carrots, and fresh guacamole. Not pictured: us all stuffing our faces and then having a second bowl.