Roasted Carrots & Sweet Red Peppers with Cilantro

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 242.2 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Carrots & Sweet Red Peppers with Cilantro calories by ingredient


Introduction

We've loved oven roasted carrots for years. The other night felt like jazzing them up to go with the fajitas I was making, and these carrots were a huge success. Must use the sweet red or yellow pepper, not green. Also, this is a very colorful dish and looks pretty set on the table. I should have taken a picture, but they're all gone now! Next time I make it I'll take a pic and add to this recipe. The flavors of these carrots are sweet and subtle and should pair well with a variety of main dishes. We've loved oven roasted carrots for years. The other night felt like jazzing them up to go with the fajitas I was making, and these carrots were a huge success. Must use the sweet red or yellow pepper, not green. Also, this is a very colorful dish and looks pretty set on the table. I should have taken a picture, but they're all gone now! Next time I make it I'll take a pic and add to this recipe. The flavors of these carrots are sweet and subtle and should pair well with a variety of main dishes.
Number of Servings: 8

Ingredients

    8 - 10 Large Organic Raw Carrots, washed, ends trimmed, and coarsely chopped (Do Not Peel)

    1 Medium to Large Red Bell Pepper, seeded and coarsely chopped (Yellow will work.)

    1 Tbsp. Vegetable Oil

    Coarse Kosher Salt to taste (I use about 3/4 tsp.)

    Fresh Cracked Pepper to taste (about 1/2 tsp.)

    1/4 Cup Fresh Cilantro, finely chopped


Tips

Make sure your chopping is very course; Otherwise, carrots will cook too quickly and won't be crisp/tender.


Directions

Preheat oven to 350 degrees. In large mixing bowl add carrots, oil, salt and pepper. Stir well and transfer into 9x13 Pyrex baking dish. Cover with foil and bake 25 minutes. DO NOT WASH mixing bowl. Add peppers and stir into any remaining oil mixture in bowl. Transfer to baking dish, gently stir with carrots. Do not cover. Bake for 20 more minutes. If everything is easily pierced with a fork, vegetables are done. Pull out of oven and stir in chopped cilantro. Serve immediately or put foil back on top to keep warm until serving time.

Serving Size: Makes 8 servings