Chili Roasted Carrots Food

CHILI-LIME ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

CHILI-ROASTED CARROTS

Steps:

• Position rack in lower third of oven, preheat to 450°F.
• Combine oil, chili, cumin and salt in medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet.
• Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
• Toss the carrots with cilantro and lime juice. Serve immediately.

CARROT AND LENTIL CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. , Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

ROAST CAPON WITH CHILI-CILANTRO RUB AND ROASTED CARROTS

Steps:

• Rinse capon and snip away any excess fat from cavity using kitchen shears.
• Pat capon dry and season with salt inside and out.
• Let stand at room temperature for 30 minutes.
• Preheat oven to 375 degrees F.
• While capon is standing, mash garlic to a paste using a mortar and pestle.
• Add cilantro, chile powder, cumin, and butter and mash to a paste again.
• Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
• Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
• Put capon in a buttered roasting pan.
• Scatter carrots around bird and season with salt and pepper.
• Pour water over the carrots.
• Roast in middle of the oven 45 minutes.
• Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
• Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
• Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
• Let capon stand 20 minutes before carving.

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE

Steps:

• Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
• Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
• Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

VEGETABLE CHILI

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.