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| Roasted and Spiced to Perfection |
Recipe adapted from The Metabolism Reset Diet
It’s May, but here in Santa Cruz it’s still cool in the
evenings, and most days. New spring greens make a lovely salad, yet we still
crave something hot and substantial for dinner. Enter chili roasted carrots, a
dish with heat, crunch, and spice. Few ingredients and easy prep make the
recipe even more appealing. Spices and herbs can be changed up according to
personal tastes and what’s on hand. Perfect for early spring, this recipe can
also be deployed all winter, switching out the lime juice for lemon or even
orange. What’s not to like?
