Spicy Jalapeno Carrots
Serving Size / Yield
- 1 1/2 lb. medium carrots, peeled
- 5 T. olive oil
- 1 C. onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 fresh jalapeno, sliced crosswise into thin circles
- 1 T. fresh oregano, coarsely chopped
- 1 T. parsley
- 1 T. lime juice
Cut the carrots into six evenly sized sticks by cutting the carrots in half ,crosswise. Then quarter the thicker stem end lengthwise and cut the narrower root end in half lengthwise.
Pour three tablespoons of olive oil into a skillet or saute pan with a lid. Add the onion, garlic, and a pinch of salt. Stir to coat everything with oil and cook, covered, for about 7 minutes over medium heat until softened. Add the jalapeno, cover, and cook for one minute. Now you can transfer them to a bowl and let them cool.
Heat the remaining olive oil in the pan over medium heat, and add the carrots with some salt. Stir to coat and cook, covered, for seven minutes.
Add 1/2 cup water and cook, uncovered, over high heat, stirring occasionally, until the carrots are tender and most of the water has evaporated.
Stir in the oregano, parsley, and lime juice. Season with salt and serve immediately.