Roasted Carrot Recipe with Chili Oil Apricot Jam | Tasting Table

Roasted Carrot Recipe with Chili Oil & Apricot Jam | Tasting Table

Roasted Carrot Recipe with Chili Oil & Apricot Jam | Tasting Table

By Tasting Table
1 hour

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Details
  • Servings:   4
  • Calories:   1428
  • Protein:   8g
  •  
  • Fiber:   13g
  • Sugar:   27g
  • Carb Total:   39g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   140g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 cups neutral oil
  • ¼ cup chili flakes
  • 1 teaspoon salt
  • 10 to 12 carrots (3 pounds), scrubbed and cut into large chunks or left whole
  • Neutral oil
  • Salt
  • ½ cup almonds
  • ¼ cup apricot jam
  • ¼ cup chili oil
  • 10 springs mint and/or cilantro, leaves picked off and torn roughly
Instructions

Roasted Carrot Recipe with Chili Oil & Apricot Jam | Tasting Table serves 4 original recipe by Tasting Table.

View original preparation instructions

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