Roasted Carrots with Chile and Lime
Appears in Cook's Country October/November 2006
Roasted carrots get a flavor kick from unexpected ingredients.
WHY THIS RECIPE WORKS
Root vegetables often get a bad rap. Sure, they have often been prepared and presented in unappealing ways, and can cook up hard and fibrous. But with creative glazes and tempered cooking methods, the Roasted Carrots with Chile and Lime rec...