Carrots turn marvelously sweet when you roast them in the oven. Bright, herbal notes from mint, parsley, and cilantro bring balance, and so does a pop of lime. I like to serve these carrots as an appetizer over plain Greek yogurt, which adds a delicious creamy element.
- 1 1/2 pounds carrots, halved lengthwise
- 2 tablespoons ghee, melted
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 2 green onions, sliced thin
- 1 jalapeño, seeded and chopped fine
- Juice of 1 lime
- Plain Greek yogurt, for serving
Arrange the carrots on the sheet pan and drizzle them with ghee. Sprinkle the salt and crushed pepper over the carrots and transfer them to the oven. Roast for about 25 minutes, or until tender and beginning to blister.
While the carrots are roasting, combine the parsley, mint, cilantro, green onions, and chopped jalapeño in a small bowl with lime juice.
Arrange the carrots on a serving platter, top with the herb mixture, and serve with Greek yogurt, if desired.
Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
