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Spicy Carrots with Jalapeño & Roasted Red Pepper

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Serves eight.

  • To learn more, read:
    4 Fall Side Dishes
  • by Bill Telepan from Fine Cooking
    Issue 74

Some jalapeños are very spicy; others aren’t. If, at the end, the dish isn’t spicy enough for you, use cayenne to bump up the heat. Get a head start by prepping the ingredients in advance and refrigerating them (covered) up to 4 hours ahead.

  • 2 red bell peppers
  • 1-1/2 lb. medium carrots, peeled
  • 5 Tbs. extra-virgin olive oil
  • 1 cup thinly sliced yellow onion
  • 6 cloves garlic, thinly sliced
  • Kosher salt
  • 1 fresh jalapeño, sliced crosswise into thin circles (I don’t remove the seeds, but you can if you like)
  • 1 Tbs. coarsely chopped fresh oregano
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley
  • 1 Tbs. fresh lime juice
  • Cayenne (optional)

Char the bell peppers on an open flame or in a pan under the broiler until the skins are blackened on all sides. Put the peppers in a bowl and cover tightly with plastic to steam for about 15 minutes. Rub off the charred skin. Remove the stem and seeds and cut the flesh into long, thin strips.

Cut the carrots into six fairly evenly sized sticks by first cutting the carrots in half crosswise. Then quarter the thicker stem end lengthwise and cut the narrower root end in half lengthwise. Slicing the carrots into six even pieces not only makes for a more visually pleasing dish, but it also helps the carrots cook at the same rate.

Spicy Carrots with Jalapeño & Roasted Red Pepper Recipe

Pour 3 Tbs. of the olive oil into a large skillet or sauté pan with a lid. Add the onion, garlic, and a pinch of salt. Stir to coat everything with oil and cook, covered, over medium-low heat until softened, 6 to 8 minutes. Add the jalapeño, cover, and cook for 1 minute. Add the red pepper strips and another small pinch of salt and cook, covered, for another 3 minutes. Transfer to a bowl and let cool.

Heat the remaining 2 Tbs. olive oil in the pan over medium heat; add the carrots and season with a pinch of salt. Stir to coat and cook, covered, for 7 minutes.

Add 1/2 cup water and cook, uncovered, over medium- high heat, stirring occasionally, until the carrots are tender and most of the water has evaporated, 7 to 9 minutes.

Add the red pepper mixture to the carrots. Cook for 1 to 2 minutes to warm through. Stir in the oregano, parsley, and lime juice. Season to taste with salt (and cayenne, if not spicy enough). Serve immediately.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 130; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1.5; Protein (g): 1; Monounsaturated Fat (g): 7; Carbohydrates (g): 13; Polyunsaturated Fat (g): 1; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

A very simple, quick and delicious recipe. Added the jalapeno per the recipe and it was the perfect heat. The mixture of sauteed onions, jalapenos and roasted peppers would be an excellent addition to many other vegetable sautes. Watch the cook time of the carrots; much better when they still have a little firmness to them. Got lots of "yums" from the whole family.

This was a delicious addition to a dinner party. I added 1/2 an extra jalepeno and seeded half. Next time I will leave all the seeds and maybe add more, but we like it spicy. I also shopped the carrots smaller, just seemed more practical to make them bite size. It was great, unusual, very in season and got a lot of compliments. I would definitely make it again.

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