Spicy Roasted Carrots with Macha Mayo and Cotija Cheese
Sweet, smoky, and just the right amount of spicy, this Spicy Roasted Carrots recipe is the ultimate side dish to elevate any meal. Tossed in a flavorful macha mayo, roasted to tender perfection, and topped with crumbled cotija cheese and fresh mint, these carrots are as vibrant as they are delicious. Perfect for cozy dinners or as a colorful addition to your Thanksgiving table, this dish is easy to make, full of bold flavors, and guaranteed to impress. Whether you're a fan of salsa macha or just looking for a new way to enjoy carrots, this recipe will quickly become a favorite!
4 people
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.