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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
A delicious side dish of roasted carrots and onions. The Tuscanini hot pepper jam gives a sweet and spicy flavor to the carrots.
A beautiful dish that is super easy to prepare!
For more great cooking, watch Just Make It!
7 whole carrots, washed and peeled, including a short stem, cut in half lengthwise
1 red onion, cut to thin slices
bunch of cilantro, cleaned and roughly chopped
1 and 1/2 teaspoons Tuscanini Pepper Jam
1/4 cup Tuscanini Extra-Virgin Olive Oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon honey
2 cloves garlic, minced
juice from 1/2 lemon
1/4 teaspoon flaky salt like Tuscanini
handful of cleaned, chopped cilantro
squeeze of 1/2 lemon
Preheat the oven to 420 degrees Fahrenheit.
In an oven safe pan, place the sliced onions, chopped cilantro and add the carrots on top.
Mix all the dressing ingredients in a small bowl. Pour the dressing on the carrots.
Mix the carrots well with the dressing. Sprinkle flaky salt on top. Cover with a wet parchment paper.
Roast the carrots in the oven for 20 minutes. Remove the parchment paper and bake for 10 more minutes, until the carrots are lightly golden and slightly burnt on the edges.
Garnish with chopped cilantro and squeeze of 1/2 lemon.
Sponsored by Tuscanini
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Omg these were delicious, the marketing geniuses got me to buy the product and it was super delicious and an interesting veggie side dish! Great recipe!