Roasted Carrot Recipe With Chili Oil & Apricot Jam
Further proof that chili oil makes everything better
Before the clock strikes August and everyone swears off cooking until the holidays, give your oven one last roast by way of this easy carrot side, courtesy of Abra Berens's new cookbook Ruffage. With a good-on-everything spicy apricot jam (thanks to the addition of homemade chili oil), refreshing mint and toasted almonds, this is a vegetable dish you won't want to miss.
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Reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019
Carrots with Spicy Apricot Jam, Mint & Almonds
Get the recipe for this easy roasted carrot vegetable side dish, with homemade chili oil, spicy apricot jam, mint and almonds.
Prep Time
15
minutes
Cook Time
45
minutes
servings
4
to 6 servings
Total time: 1 hour
Ingredients
- For the Chili Oil
- 2 cups neutral oil
- ¼ cup chili flakes
- 1 teaspoon salt
- For the Carrots
- 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
Directions
- Make the chili oil: Heat ½ cup of the oil until it shimmers. Remove from the heat and add the chili flakes and salt. Let sit until fragrant, about 3 minutes, then add the rest of the oil to cool it and keep the pepper flakes from burning. Let cool and store in a jar on the counter. It will get more nuanced as it ages.
- Make the carrots: Heat the oven to 425°F.
- Toss the carrots with a glug of neutral oil and big pinch of salt. Spread on a baking sheet, leaving some space between the carrots so they don't steam, and roast in the oven until fully cooked, about 35 minutes.
- When the carrots are golden brown, crispy, and tender, spread the almonds on the baking sheet and return to the oven to toast until fragrant, about 5 minutes.
- Whisk together the jam and chili oil. Toss the carrots with the jam mixture and return to the oven to crisp, for 5 to 7 minutes. Transfer the carrots to a serving platter and scatter with the mint and almonds.
Nutrition
| Calories per Serving | 950 |
| Total Fat | 92.9 g |
| Saturated Fat | 6.9 g |
| Trans Fat | 0.3 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 30.9 g |
| Dietary Fiber | 7.4 g |
| Total Sugars | 16.1 g |
| Sodium | 805.9 mg |
| Protein | 4.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
