About this Recipe
You know that feeling when fall rolls around, and suddenly all you want are warm, hearty dishes that just scream “cozy”? That’s me every year. So, the other night, I decided to try out Nixta Taquería, this amazing spot in Austin that puts a fun twist on Mexican food. I spotted their spicy roasted carrot taco on the menu and thought, “Why not?”
Oh man, from the first bite, I was totally hooked. Who knew carrots could be so incredible? The sweetness of the roasted carrots mixed with the spicy rub was amazing—it was a game-changer. I never looked at carrots the same way again.
I couldn’t stop thinking about it and knew I had to try making it at home. With Thanksgiving coming up, I figured it was the perfect time to add something new and colorful to the table. Plus, roasted rainbow carrots just feel so festive, right?
So, I gave it a shot, and let me tell you, it was a hit! Now, I’m excited to share this recipe with you. Trust me, it’s easier than you think and a fantastic way to spice up your usual fall dishes.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps.
- Packed with Flavor: Sweet, spicy, tangy—it’s all there.
- Versatile: Great as a side dish or even a main for veggie lovers.
- Perfect for Fall: Roasted carrots are a fall favorite, and this recipe elevates them to a whole new level.
Ingredients
- Rainbow carrots.
- Vegetable oil.
- Lime or lemon juice
- Mayonnaise. Use plant-based mayo to make it vegan.
- Salsa macha (store-bought or homemade). Replace with another spicy chili oil, harissa, or even sriracha sauce.
- Fresh herbs (for garnish). Mint, green onions or cilantro.
- Cotija cheese. Sub with feta or vegan feta.
What is salsa macha, and where can I find it?
Salsa macha is a Mexican chili oil made from dried chilies, nuts, and seeds. It has a smoky, spicy flavor that’s amazing with roasted veggies. You can find it in specialty stores, Latin markets, or online. You can also make it at home!
How to make the roasted Spicy Carrots
- Prepare the Carrots by cutting them in half. If your carrots are thick, consider cutting them into quarters to ensure even roasting.
- Prepare the Macha Mayo Mixture. Toss the carrots to coat them evenly; place them on a baking sheet, making sure they do not overlap. Keep an eye on them in the last 5 minutes to prevent burning.
- Assemble the Dish. Transfer the roasted carrots to a serving platter, sprinkle with the crumbled cotija cheese, and finish with chopped mint or cilantro and a drizzle of the salsa macha oil.
Frequently Asked Questions
Tips for Perfectly Roasted Carrots
- Uniform Size: Cut your carrots to similar sizes for even cooking.
- Don’t Overcrowd the Pan: Give the carrots space so they roast instead of steam.
- High Heat is Key: Roasting at 425°F helps caramelize the sugars in the carrots.
- Season Well: Don’t skimp on the salt; it brings out the natural flavors.
- Add Other Veggies: This recipe works great with cauliflower, cabbage, or sweet potatoes.
- Herb Swap: No mint? Try cilantro or green onions.
- Nut-Free Option: Skip the nut macha salsa or use only seed salsa macha, or harissa sauce if you have allergies; the dish is still delicious.
Perfect Pairings
- Grilled vegetables, meats or fish
- Quinoa or rice for a vegetarian meal
- As part of your Thanksgiving spread
Spicy Roasted Carrots with Macha Mayo and Cotija Cheese
Equipment
- 1 Large mixing bowl
- 1 Kitchen thongs
Ingredients
- 1 lb 450 g rainbow carrots, peeled and halved lengthwise Note: If carrots are thick, cut them into quarters for even roasting.
- 2 tablespoons olive oil
- 1 teasponn Salt or more to taste
- 1 tablespoon mayonnaise Swap: Use plant-based mayo for a vegan option.
- 1 tablespoon lemon juice
- 2 tablespoons salsa macha store-bought or homemade Adjust to taste; more for extra heat.
- 1/4 cup crumbled cotija cheese Swap: Substitute with feta or queso fresco.
- 1 tablespoon chopped fresh mint for garnish Swap: Use cilantro or parsley if preferred.
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Macha Mayo. In a large bowl, mix, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, 2 tablespoons olive oil, 2–3 tablespoons salsa macha and stir until the mixture is smooth and fully combined.
- Toss the Carrots. Add the peeled and halved carrots to the bowl with the macha mayo. Toss until the carrots are evenly coated. Use a slotted spoon or kithchen thongs to transfer the carrots to a baking sheet, leaving the extra macha mayo mixture in the bowl to use for serving.
- Roast the Carrots. Spread the carrots out on the baking sheet in a single layer, ensuring they don’t overlap. Roast for 15-20 minutes, tossing halfway through. Keep an eye on them during the last 5 minutes to prevent burning. The carrots are ready when they’re tender and slightly caramelized.
- Assemble the Dish. Transfer the roasted carrots to a serving platter. Sprinkle with 1/4 cup crumbled cotija cheese. Garnish with chopped fresh mint or cilantro. Add a final drizzle of salsa macha, if desired.Serve the leftover matcha mayo in a small bowl and place it on the side of the carrots.
Notes
- Adjust Spice Level: Control the heat by varying the amount of salsa macha.
- Vegan Version: Use plant-based mayo and omit the cheese or use a vegan alternative.
- Herb Swaps: Mint, cilantro, or parsley all work great—use what you have on hand.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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