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Roasted Carrots with Chile and Lime

From

October/November 2006

Root vegetables often get a bad rap. Sure, they have often been prepared and presented in unappealing ways, and can cook up hard and fibrous. But with creative glazes and tempered cooking methods, the Roasted Carrots with Chile and Lime recipe breaks out of its place as a humble side dish and gets ready to shine. Cooking carrots in liquid transformed their fibrous textures into silky, tender morsels. Root vegetables do an amazing job of absorbing the flavor of the liquid they are cooked in, making it a snap for us to add flavor that way. We found chicken stock to be too overpowering for our Roasted Carrots with Chile and Lime recipe, but water mixed with ingredients like onions, herbs and vinegar created just the right addition. Sweeteners such as jellies, jams and syrups helped bring out the natural sweetness of the vegetables and help tame any bitter flavors.

Serves 6

Ingredients

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