Carrots with Spicy Mayo

The Foodies' KitchenApril 24, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We prepared this recipe with a couple of simple ingredients. Using the classic spices to flavor the roasted carrots, paprika, garlic and onion powder, but with a slight difference that then we covered each piece in Parmesan cheese.

When baking the carrots, we highlight its sweetness, and by combining it with the Parmesan cheese we give it that extra touch so that with each bite we have, we already savor the next. To complement it, what better than to create our own spicy mayonnaise with Mondu’s Habanero sauce and a touch of honey.

Helga & Kitty

Carrots with Spicy Mayo

Ingredients:
3 carrots, peeled and cut into 2 inch pieces
1 tablespoon extra virgin olive oil
½ teaspoon Mondu paprika
½ teaspoon Mondu garlic powder
½ teaspoon Mondu onion powder
½ teaspoon salt
½ cup grated parmesan
½ tablespoon Habanero sauce Mondu
½ tablespoon honey
¼ cup mayonnaise

Directions:

Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper and set aside.
Peel, halve and chop carrots into roughly 2-inch size pieces, and transfer to a mixing bowl.
Add olive oil, paprika, garlic, onion, and salt. Mix well and set aside.
In a small bowl add the parmesan cheese, coat each piece and place on the baking sheet. Bake for 30 – 40 minutes until the carrots are cooked. Allow a few minutes to cool; this will help the parmesan crisp.
While the carrots cool, mix the habanero sauce, honey, and mayonnaise. Mix well to combine and serve in a small dish, along your roasted carrots.

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