This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Carrots are divine. You get a dozen for a dime, It's magic!"
This recipe is a riff on a side dish from an Austin restaurant. Sweet, spicy, salty and simple. The spiciness of the smoky chipotle is just subtle enough to not overwhelm the carrots and allows their sweetness to come through.
Servings: 4 | Serving size: about 6 ounces carrots
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
If you multiply this recipe, be sure to use a larger pan so that the carrots don't crowd one another and steam rather than roast. This recipe makes good leftovers and may be reheated or served chilled. Great in salads!
|2 large||chipotle peppers in adobo|
|2 tsp||olive oil|
|fresh ground black pepper (to taste)|
|1 1/2 lbs||large carrots (peeled)|
Place a large skillet in the oven and preheat to 325°F.
Place the chipotles, lime juice, olive oil, honey, salt and pepper in a mini chopper or blender and puree until smooth.
Cut the carrots into sticks about 3 inches long. If the carrots are large, quarter them lengthwise. If they are smaller, cut them in half lengthwise.
Place the carrots in the skillet and brush with the sauce. Toss well to coat the carrots evenly.
Cover and roast for about 10 minutes. Toss about every 3 to 4 minutes.
Uncover and roast for about 20 – 25 more minutes until cooked but not mushy.
Serving size: about 6 ounces carrots
|Calories 78||Calories from Fat 4|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 5g||18%|
|Vitamin A 552%||Vitamin C 25%|
|Calcium 6%||Iron 0%|
|Vitamin K 22 mcg||Potassium 559 mg|
|Magnesium 21 mg|