I love those Mexican pickled carrots that you often see at taquerias.
They are the perfect fresh bright side dish
and I've got a quick roasted version to kick taco night up a notch...
Just a few simple ingredients...
tossed in a roasting dish...
with a touch of lemon...
Jalapeño Garlic Carrots
12-15 petite carrots, peeled (multi colored is fun if you can find them)
1 clove of garlic, chopped
1 jalapeño, thinly sliced (remove seeds if you are afraid of spice)
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
olive oil to coat
dash of salt
Toss all ingredients but the vinegar together in a baking dish and roast in a 350 degree oven for about 20 minutes, until they are cooked yet still slightly crisp. Remove from oven, let cool slightly then top with vinegar and another dash of salt. Serve warm or room temperature.