Slowly Roasted Carrots with Maras Pepper

By • February 28, 2011 • 0 Comments


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Author Notes: Maras chili is a Turkish pepper that packs nice acidity and medium heat (I've seen it called Maras Pepper and Maras Chili). You can find it at some boutique spice shops and online. These carrots are the perfect companion when you are making a low-and-slow roasted cut of meat. (I served these with a mustard/shallot/herbed pork loin) They are tender, not mushy, and the seasonings gently coax out the carrot's natural sweetness.
zest in the midwest

Serves 4-6

  • 12 carrots of any variety/color, peeled and trimmed (the best you can find, in my neck of the woods that means with the tops still on)
  • 1 shallot, finely chopped
  • 1 tablespoon good quality olive oil
  • 1/2 tablespoon unsalted butter, melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon Maras Pepper
  • 1/2 teaspoon salt (I used kosher)
  1. Preheat the oven to 300 F.
  2. Slice the carrots into longer thin strips. (I cut the carrot in half crosswise, and then each half into four quarters, lengthwise. Honestly, I think you can cut the carrots any way that makes you happy)
  3. In a casserole or gratin dish, combine all of the ingredients. Roll up your sleeves and toss the mixture well.
  4. Bake for about 70-90 minutes, stirring at 25, 50 and 70 minutes. Check the texture of the carrots at 70 minutes - you want a nice roasted carrot that is tender but not mushy. You may want add a pinch more salt before serving, depending on your tastes.

Tags: Easy, Side Dishes, Vegetarian

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