Ghee-Roasted Carrots With Herbs and Jalapeño

A zesty mix of fresh herbs, lime juice, and chile brightens this veggie side or app.
Ghee-Roasted Carrots With Herbs and Jalapeño
Herbs and ghee complement the carrots' natural sweetness. Jennifer McGruther
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Carrots turn marvelously sweet when you roast them in the oven. Bright, herbal notes from mint, parsley, and cilantro bring balance, and so does a pop of lime. I like to serve these carrots as an appetizer over plain Greek yogurt, which adds a delicious creamy element.

Serves 4
  • 1 1/2 pounds carrots, halved lengthwise
  • 2 tablespoons ghee, melted
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions, sliced thin
  • 1 jalapeño, seeded and chopped fine
  • Juice of 1 lime
  • Plain Greek yogurt, for serving
Preheat the oven to 425 degrees F and line a rimmed sheet pan with parchment paper.
Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.