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.
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.
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
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|
|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|