Roasted Chili Carrots and Oranges is an easy recipe, although unlikely paring, of chili spice flavored carrots and oranges.
Quite often, I play the game “What Can I Cook Without Going to the Store?” Feeling somewhat on the lazy side today, the game had a lot of appeal.
About the only fresh produce around were carrots and oranges. The carrots would be lovely with an orange glaze OR I could throw everything into a roasting pan together. While I’ve roasted just about every fruit and vegetable that didn’t sprout legs and run away, I’ve never roasted citrus. I say it’s high time I try it.
I thought the sweetness from both the carrots and oranges would balance out nicely with a savory spice or seasoning. Chili powder was my choice and it proved an excellent selection. The flavor isn’t overwhelming. You won’t ask yourself, “Am I eating carrots or chili?”. It cuts through the sweetness and gives a pleasant little kick on the back of your tongue. Roasted oranges are really quite tasty. The skin becomes somewhat crispy if sliced thinly.
This little experiment worked very well and made an extraordinary lunch for me today. There’s just one problem: I cooked all the carrots in my refrigerator. Now, the only produce I have left is oranges, oranges and oranges. A trip to Publix has just become a necessity.
Want more roasted carrot recipes? Check out Roasted Dutch Carrots to get a great recipe and learn about dutch carrots.
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Roasted Chili Carrots and Oranges
yield: 4 side servings
Chili powder is a nice complement to the sweetness of carrots and oranges that are roasted until caramelized.
2 pounds of carrots, peeled
1 tablespoon cooking oil
1 teaspoon kosher salt
1 teaspoon chili powder
1 orange, sliced thinly
Place carrots in a large bowl and drizzle with oil. Add salt and chili powder. Toss carrots until well coated.
Add orange slices and gently toss being careful not to tear the oranges.
Place carrots and oranges in a single layer on a large sheet pan.
Drizzle juice from bowl over carrots.
Roast at 400 degrees for 30 minutes. Flip carrots and oranges over and continue cooking 30 minutes or until they’ve starting browning.
Remove from oven and serve warm.
Roasted Chili Carrots and Oranges
Ingredients
- 2 pounds of carrots peeled
- 1 tablespoon cooking oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 orange sliced thinly
Instructions
- Place carrots in a large bowl and drizzle with oil. Add salt and chili powder. Toss carrots until well coated.
- Add orange slices and gently toss being careful not to tear the oranges.
- Place carrots and oranges in a single layer on a large sheet pan.
- Drizzle juice from bowl over carrots.
- Roast at 400 degrees for 30 minutes. Flip carrots and oranges over and continue cooking 30 minutes or until they've starting browning.
- Remove from oven and serve warm.
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Sue, a Florida Farm Girl says
What an interesting dish. I like carrots glazed with dill and orange juice, so I may try this.
Jackie Garvin says
I hope you give it a go, Sue. I sure liked it, even the oranges.
Maureen | Orgasmic Chef says
I’ve roasted a ton of carrots but I’ve never done them like this. They look SO good.
Jackie Garvin says
Maureen,
I really like them and will certainly make them again. 🙂
Jane Gary says
What an unusual combination. I too, love roasted vegetables but have never thought about roasting any kind of citrus fruits. The roasted carrots are wonderful. The flavor of the oranges is good. Different, but good. Thank you for this creative recipe.
Jackie Garvin says
So glad you enjoyed it, Jane!