Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Carrots are divine. You get a dozen for a dime, It's magic!"
-Bugs Bunny

The refrigerator light goes on...

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.


Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.

Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.

When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.


Chipotle Glazed Carrots

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
1/2 lime (juiced)
2 tsp olive oil
1 tsp honey
1/8 tsp salt
fresh ground black pepper (to taste)
1 1/2 lbs large carrots (peeled)

Chipotle Glazed Carrots
Place a large skillet in the oven and preheat to 325F.

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.


Nutrition Facts

Serving size = about 6 ounces carrots

Servings = 4


Amount Per Serving

Calories 78 Calories from Fat 4
  % Daily Value
Total Fat 0g 0%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 219mg 10%
Total Carbohydrates 18g 6%
    Dietary Fiber 5g 18%
    Sugars 9g
Protein 2g
Vitamin A 552% Vitamin C 25%
Calcium 6% Iron 0%
Vitamin K 22 mcg Potassium 559 mg
Magnesium 21 mg