Roasted Baby Carrots with Spanish Mojo Verde | SpiceTribe
SpiceTribe Recipes Down Arrow
0

Roasted Baby Carrots with Spanish Mojo Verde

  • Serves Serves: 4
Chef Patricio Duffoo

Chef Patricio Duffoo

Chef Notes

Ingredients

Steps

Roasted Baby Carrots with Spanish Mojo Verde

Chef notes

Bright and tangy mojo verde from the Canary Islands is traditionally served with potatoes but it does wonders to these roasted carrots seasoned with our spicy and aromatic Mama Manje Haitian Blend.

These roasted baby carrots are brought to life when seasoned with our spicy and aromatic Mama Manje Haitian spice blend and paired with a delicious mojo verde. From the Canary Islands and traditionally served with potatoes, this herby sauce does wonders for these roasted carrots, making them a perfect side dish to any meal.

Finish them off with a sprinkle of Spice Tribe Sacred Valley Pink Peruvian Salt and enjoy!

SpiceTribe Seperator

Ingredients

  • Serves Serves: 4
Mama Manje Haitian Blend

Mama Manje Haitian Blend

$10
Wild Black Cumin Seeds

Wild Black Cumin Seeds

$10
SpiceTribe Seperator

Steps

Step 1 -

Preheat oven to 450F

Step 2 -

Toss the carrots with 1 tbsp olive oil, ½ tsp salt and Mama Manje blend.

Step 3 -

Arrange on a baking sheet and roast for 10-15 minutes turning once to cook evenly.

Step 4 -

In a blender, combine the cumin seeds, garlic cloves, cilantro, parsley, red wine vinegar and ½ cup olive oil. Blend it until combined well and emulsified.

Step 5 -

Place the carrots on a serving dish and dress with mojo verde.

Step 6 -

Finish them off with a sprinkle of Spice Tribe Sacred Valley Pink Peruvian Salt.

SpiceTribe Seperator
Save this recipe

Save this recipe

Save this recipe

Print this recipe

Share this recipe
SpiceTribe Seperator
SpiceTribe Border Line

Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon