Savory Sticky Chilli Oil Roasted Carrots
These roasted carrots are bathed in a rich, spicy, and slightly sweet chilli oil, making them a perfect companion for various meals.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Vegetables
- 1 pound Carrots Fresh, medium-sized organic carrots, cut into 1-2 inch pieces.
Oils
- 3 tablespoons Chilli Oil Store-bought or homemade, to coat the carrots.
Seasonings
- 1 teaspoon Coarse Sea Salt Enhances the natural flavors of the carrots.
- 0.5 teaspoon Freshly Cracked Black Pepper Adds depth of flavor.
Herbs
- 2 tablespoons Fresh Herbs (optional) Finely chopped coriander or parsley for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots thoroughly. Trim the ends and cut them into uniform pieces, approximately 1 to 2 inches in length.
- In a large bowl, combine the chopped carrots with the chilli oil. Use a generous 3 tablespoons to coat the carrots evenly.
- Add the salt and pepper to the bowl. Toss everything together until the carrots are well coated.
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
- Check for doneness by inserting a fork; it should slide easily through the carrots. If they need more time, continue roasting for an additional 5-10 minutes.
- Once the carrots are perfectly roasted, remove them from the oven and let them cool slightly.
- For an extra touch, sprinkle with freshly chopped herbs just before serving.
- Serve the Savory Sticky Chilli Oil Roasted Carrots warm, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to regain their crispy texture.