Chaia's Roasted Moroccan Carrots, Chevre and Mint

Photo by Hannah Hudson

Chaia Taco’s Bettina Stern shares a perfect recipe for spring taco making

By Bettina Stern, Chaia Tacos

This is a simple and delicious way to prepare roasted carrots. At Chaia, we like to use a rainbow mix of colors—orange, purple and white—all the ones you can find at the farm market in the spring!

Serves 4–6.

Roasted Carrots

2 pounds carrots cut into ½-inch sticks
Extra-virgin olive oil
Kosher salt

For Garnish

Cilantro and mint and pea shoots
Crumbled goat cheese

Dressing

¼ cup extra-virgin olive oil
½ teaspoon cumin seeds, toasted
½ teaspoon coriander seeds, toasted
4 tablespoons lemon juice
1 clove minced garlic
¼ teaspoon red pepper flakes
Kosher salt, to taste

Preheat oven to 400° F.

Toss carrots with olive oil to coat. Season with salt. Roast in an even layer on a baking sheet until soft, about 15 minutes. Combine dressing ingredients. Toss, to taste, with roasted carrots. Place on a platter and serve with crumbled goat cheese, a mix of chopped cilantro, mint, and pea shoots scattered on top, with warm corn tortillas on the side.

Recipes courtesy of Chaia Tacos, chaiadc.com. Visit Chaia Taco at either of their locations in Georgetown and Chinatown. Chaia Tacos was founded by Bettina Stern and Suzanne Simon. Chaia is a female-led, female-run business that believes everything’s better in a taco and making the world a better place starts with the food we eat. From a stand at the Washington D.C. farmer’s market to our first Georgetown spot, Chaia is expanding in the nation’s Capitol and beyond. Chaia makes vegetarian tacos and supports local farmers, providing vegetables that are seasonal and sustainably-grown.

Kitchenware provided by Salt & Sundry.