Roasted Nantes Carrots Recipe
VG+GF - Preserved black bean, tofu chili crunch, cilantro chutney
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Ingredients
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Carrots
Chili Crunch
Cilantro Chutney
Method
Roasting Carrots
- 1
Prepare the Carrots
Preheat your oven to 425°F (220°C). Peel the Nantes carrots and cut them into even-sized sticks, about 2-3 inches long.
- 2
Season the Carrots
In a large bowl, toss the carrot sticks with olive oil, salt, and black pepper until well coated.
- 3
Roast the Carrots
Spread the seasoned carrots in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
Making Chili Crunch
- 4
- 5
Add Black Beans and Tofu
Stir in the preserved black beans and crumbled tofu, cooking for an additional 5-7 minutes until the tofu is heated through and slightly crispy.
- 6
Combine and Cook
Mix well, allowing the flavors to meld together. Adjust seasoning with salt if necessary.
Making Cilantro Chutney
- 7
Blend the Chutney
In a food processor, combine the fresh cilantro leaves, lime juice, and green chili. Blend until smooth. Adjust seasoning with salt to taste.
