Limey Roasted Carrots with Cotija

This is another favorite from Alison Roman's book, Nothing Fancy. While this is not fancy, it is fabulous! These carrots are fresh, zesty, slightly spicy and take carrots to another level. I can eat the leftovers, if there are any, cold out of the fridge! Just sayin'!

Ingredients:

1 1/2 pounds of carrots, halved lengthwise, or sliced any way you like for even roasting

3 Tablespoons of Olive oil

Kosher salt and pepper

1/4 cup lime juice (fresh is preferred), but I use bottled when I have to

1/2 jalapeno (seeds removed for less heat), finely chopped

1 clove of garlic, finely chopped

2 teaspoons of honey

1 cup fresh cilantro, leaves and stems

2 ounces of cotija cheese or feta

Directions:

• Toss carrots in olive oil and some salt and pepper.

• Roast carrots at 450 degrees for 20 minutes or until desired doneness. I like mine caramelized and tender on the inside.

• While the carrots are roasting, combine the lime juice, jalapeño, garlic, and honey in a small bowl; season with salt and pepper.

• Once the carrots are done, toss into a bowl with the lime juice mixture.

• Transfer the carrots and dressing mixture onto a serving platter and scatter with cilantro and cotija cheese, and an extra drizzle of olive oil if you wish.

  
  

  

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